Tuesday, March 3, 2009

Hot Chili Oil

Hot Sauce
Originally uploaded by box of lettuce
I love dumplings and noodles with a side of hot chili oil. They're incredibly simple to make. I used this recipe from About.com.

Prep Time: 5 minutes
Cook Time: 10 minutes
Yields about 1/2 cup

  1. 10 - 12 small dried chilies (1 - 2 inches long) to make 2 tablespoons of coarsely chopped chili flakes
  2. 1/2 cup peanut, canola, or olive oil
  3. 1 tablespoon sesame oil, optional
  1. Cut off the stems of the dried chilies and remove the seeds.
  2. Chop the chilies into coarse flakes (it's easiest to do this by processing them in a blender for about 20 seconds).
  3. Place the chili flakes in a heat resistant jar with a seal.
  4. Heat the oil in a heavy skillet over medium-high to high heat until it is starting to smoke. Continue heating the oil for 20 - 30 seconds. Remove the skillet from the heat. Wait 3 minutes, or until the oil has cooled to 225 - 240 degrees Fahrenheit (107 to 122.5 degrees Celsius.
  5. Pour the oil over the flakes. Add 1 tablespoon sesame oil if using.Cool and strain the oil. (If you like, save the chili flakes to use in other recipes).
  6. Leave the chili oil for at least 1 hour to give the flavors a chance to blend (longer if adding sesame oil). Stored in a sealed container in the refrigerator, chili oil will last for at least one month.
Handle chili peppers with care - the oil in capsicum can be very dangerous for your skin and eyes. You may want to wear plastic gloves when handling the chili peppers. Be sure to wash your hands thoroughly with soap and water afterward.