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Chili Oil

chili, spice, condiments

1 cup peanut oil
1/3 cup crushed dried chile peppers or hot; red pepper flakes

1. Heat the oil in a wok in waves form on the surface of the oil, 2-3 minutes. 2. Stick a chopstick straight down into the center of the oil. When bubbles form around the chopstick, the oil is hot enough. Remove the oil from the heat and set aside for 1 minute. (Or insert a deep-fat frying thermometer when you see the beginning of waves on the surface of the oil. Remove oil from heat when it reaches a temperature of 350øF.) 3. Add the chile peppers or hot pepper flakes. Stir and set aside for 2 hours. Strain the oil through a double layer of washed cheesecloth or through a fine-mesh sieve. Discard the solids. Ready to use in 1 week. Store in the refrigerator for up to 1 year. The Occasional Vegetarian by Karen Lee ISBN 0-446-51792-5 pg 44

Yield: 1 cup

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