Hot Chili Oil Recipes
CHILI OIL
Steps:
- Combine the oil and crushed red pepper flakes in a heavy small saucepan. Cook over low heat until a thermometer inserted into the oil registers 180 degrees F, about 5 minutes.
- Remove from heat. Cool to room temperature, about 2 hours. Transfer the oil and pepper flakes to a 4-ounce bottle. Seal the lid. Refrigerate up to 1 month.
HOT CHILI OIL
This is the hot oil you sometimes get in Chinese restaurants to drizzle in your soups, dumplings etc. at the table. I use it on EVERYTHING. even ice cream! Its best to make this OUTSIDE. The fumes can be wicked.
Provided by Balthuz
Categories Sauces
Time 10m
Yield 1 1/2 cups
Number Of Ingredients 2
Steps:
- Put the dried peppers in a dry frypan and set stovetop heat on high. (I use a camping stove outside) .
- Toast, roast, stir and toss the peppers until they get dark in areas but are still basically red and they become very AROMATIC.
- Let them cool a bit and then put them in a food processor with the oil.
- Process for a few moments.
- Pour into a nice container and keep it on your table.
- It will be gone in no time--.
Nutrition Facts : Calories 1364.7, Fat 146.8, SaturatedFat 21.9, Sodium 22.4, Carbohydrate 17.2, Fiber 7.1, Sugar 10.1, Protein 2.6
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