Asian Chili Oil


 

  • 1 1/4 cups vegetable oil
  • 6 tablespoons dried red chile pepper flakes (or ground cayenne)

 

Set out a clean, dry glass bowl or jar and add the chile pepper.

In a small saucepan, heat the oil over medium heat for a few minutes, just until it begins to smoke. Remove the pan from the heat and allow the oil to cool in the pan for a minute or two.

Heat oil in saucepan

Pour the oil slowly and carefully over the chili pepper, making sure that the oil completely covers the chile pepper. If necessary, use a spoon to stir so that all the chili is submerged.

Pour oil over chili pepper

Set the oil aside to cool for at least an hour or two.

Once cooled, you can taste the oil. If it's to your liking, strain the oil to remove the crushed or ground chile pepper. If you'd like more heat and flavor, cover the oil and allow it to infuse overnight or for as long as desired before straining.

Once strained, store the oil in a clean, airtight glass container. If you used whole dried Chile peppers, they can be returned to the oil to gradually intensify its color and flavor.

ENJOY YOUR MEAL

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