Chile Oil ( China )
Author: Epicurus.com Kitchens
Recipe type: Condiments
Serves: 2 cups
- 10 dried Santaka chiles
- 2 Cups 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 sauteeing - caution, 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.