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) Turn your oven on to 400 degrees.

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

3) Dice your shallot and mix with vinegar, tamari, and Guajillo and Smoky Coffee Chili Oils.

4) Pour the sauce over the cabbage and toss.

5) 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. 

5) Enjoy!