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1 cup vegetable oil
1/2 cup dried red chiles (short red, cayenne, thai, etc.)
2-3 tsp. ground cayenne pepper or mild Hungarian paprika
1-2 Tbsp. sesame oil
your choice of herbs
In a skillet mix 1 cup vegetable oil (corn, peanut, or even olive oil). Add 1/2 cup or more of chopped dried red chiles (short red, cayenne, thai, etc.) Heat on low about 10 minutes until fizzing stops. Don't let oil smoke. Remove from heat and cool. Add 2-3 tsp. ground cayenne pepper or mild Hungarian paprika, 1-2 Tbsp. sesame oil, and herbs if desired. Cover and let stand at least 12-24 hours, the longer the hotter it will get. Strain oil through coffee filtered lined funnel into dishwasher sterilized decorative bottles. Add peppercorns, whole chiles for decorative effect. Do not use garlic. Cork or seal the bottle. Keep in a cool dark place. If you refrigerate the oil will be cloudy until it warms to room temperature. Use on pastas, vegetables, grilled meats, cooked greens, oriental stir fry, and hot chile popcorn.
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