Hot Chili Oil
:max_bytes(150000):strip_icc()/chili-peppers-137138605-5830c5c83df78c6f6ac929cb.jpg)
Nutritional Guidelines (per serving) | |
---|---|
170 | Calories |
16g | Fat |
6g | Carbs |
1g | Protein |
Nutrition Facts | |
---|---|
Servings: 8 | |
Amount per serving | |
Calories | 170 |
% Daily Value* | |
Total Fat 16g | 21% |
Saturated Fat 3g | 13% |
Cholesterol 0mg | 0% |
Sodium 142mg | 6% |
Total Carbohydrate 6g | 2% |
Dietary Fiber 1g | 5% |
Protein 1g | |
Calcium 20mg | 2% |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. |
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.
Ingredients
- 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
Steps to Make It
-
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).
Recipe Tags: