Chile Oil - ( China ) - Tfc
chinese, condiments, sauces, spice
10 dried santaka chiles
2 cup oil (peanut preferred)
: Heat the oil until hot, add the peppers, seeds and all, cover, and cook over a low heat until the peppers turn black. Remove from the heat and cool. Cover and let sit at room temperature for 8 hours. Strain through cheesecloth, cover, and refrigerate.
: This oil can be used as a dip or when you want a subtle chile flavor when frying or sauteing - cautio, use only a small amount!.
: This oil will keep indefinitely in the refrigerator. It may turn cloudy, but when set at room temperature it will clear. Heat scale: 9 _The Fiery Cuisines_ Dave DeWitt and Nancy Gerlach. Ten-Speed Press, 1984-1991. ISBN 0-89815-431-6. Typos by Jeff Pruett. From: Jeff Pruett Date: 19 Jul 97 National Cooking Echo Ä
Yield: 2 cups