Roasted Cabbage - Post no. 1 - in the "How to Use Hot Mama Salsa Chili Oil" series.

Mexican style Chili Oil is a relatively unheard of condiment up here in the Pacific Northwest so when we are introducing our favorite condiment to our customers we are constantly being asked, "How would I use this?"

So here goes: our possibly never ending series on:

How to Use Hot Mama Salsa Chili Oil

Recipe No.1: Roasted Cabbage with Black Vinegar

Now you can go ahead and cut up a head of cabbage, drizzle it with olive oil and salt and throw it into a 400 degree oven until it is brown and crispy on the edges, side it into a bowl and drizzle a couple of tablespoons of chili oil over the cabbage. This will be divine! But if you would like to add in even a bit more salty rich goodness try this combination:

1/4 Cup black (or rice) vinegar (black vinegar is just a little bit richer)

2 Tbl. Tamari

2 Tbl. Guajillo Chili Oil

1 Tbl. Smokey Coffee Chili Oil

1 Shallot

1 tsp. fish sauce (optional)

1 head cabbage


Turn your oven on to 400 degrees.

Chop your cabbage up into halves, then quarters, and then eighths. Lay out on a baking sheet.

Dice your shallot and mix with vinegar, tamari, and chili oil.

Pour the sauce over the cabbage and toss.

Roast in oven for 45 minutes to 1 hour until the edges of your cabbage are crispy. You may want to toss the cabbage once during cooking. 



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