Chile Oil ( China )
Author: Kitchens
  • 10 dried Santaka chiles
  • 2 Cups oil (peanut preferred)
  1. 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.
  2. 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!
  3. This oil will keep indefinitely in the refrigerator. It may turn cloudy, but when set at room temperature it will clear.
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