This recipe for hot chili oil yields about 1/2 cup of smokey, spicy oil with a variety of uses in Chinese cuisine. Olive oil can be used instead of peanut or vegetable oil in the recipe, but make sure it has a high enough smoke point.
- 6 hot chili peppers
- 1/2 cup peanut oil (or vegetable oil)
- 1 1/2 tablespoons sesame oil
- 1/8 teaspoon cumin
- 1/2 teaspoon sugar
- Cut the chili peppers in half and remove the seeds. Chop coarsely.
- In a wok or heavy frying pan, heat the oil over medium-high to high heat. When the oil is hot, carefully stir in the sesame oil.
- Add the chopped peppers. Simmer, uncovered, on low heat until the oil turns red (5 to 7 minutes). Add the ground cumin and the sugar Cook, stirring, for another 2 - 3 minutes.
- Remove the chili oil from the heat. Cool and strain. Store in a sealed jar in the refrigerator. (The oil will last for several months).
|Nutritional Guidelines (per serving)|
|Total Fat||16 g|
|Saturated Fat||3 g|
|Unsaturated Fat||7 g|
|Dietary Fiber||1 g|