This spicy-hot oil is a mainstay of Chinese
cookery.
Chile Oil
- 1/2 cup peanut, corn or canola oil
20 dried red chile peppers
- 1/8 teaspoon ground cumin
- Pinch salt
- In a small, heavy saucepan heat the oil
until hot over medium-high heat; add the peppers, reduce the
heat to low and cook uncovered, stirring occasionally, until
peppers turn a dark brown color. Remove from heat and add the
cumin and salt, mixing well.
- Pour the oil through a strainer lined
with a paper towel or a paper coffee filter into a bowl. Discard
the solids. Transfer the oil to a small, sterilized jar and cover
with a lid. Store in the refrigerator for up to 6 months.
Makes 1/2 cup.
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