|Nutritional Guidelines (per serving)|
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).