Hot Chili Oil is a common condiment for Chinese and Szechuan food. Its also the secret ingredient for extra zing in prepared dishes like Kung Pao noodles and Pot Sticker Dipping Sauce.
If you've got 15 minutes and a few simple ingredients, you've got Hot Chile Oil at your fingertips!Ingredients:
1/2 Cup Canola Oil
1 1/2 Tablespoons Sesame Oil
1/2 cup Hot Red Chiles- fresh - Jalapeno, Serrano, etc. As long as they're RED and hot! ;-)
1 teaspoon white sugar
Heavy bottom Saucepan
Fine mesh strainer
Small glass container for finished Chili oil
Measure the sesame oil into a small dish. Set aside.
Cut the peppers in half, clean out the seeds and chop coarsely. You'll need approximately 1/2 cup.
Pour the canola oil into a heavy bottom sauce pan. Heat over medium high until the oil is very hot and shimmering. Slowly add the Seasame oil and stir. If the oil is boiling hard, raise the pan from the heat just temporarily. It might smoke a little, so be prepared.
Next, add the chopped Chili peppers to the oil. If the oil threatens to boil over, again, raise the pan from the burner until it settles down. Reduce the heat to medium-low Simmer for 5 minutes.
Add the sugar. Simmer 5 minutes longer until the oil is red, or orange as the case may be. ;-)
Remove the saucepan from the heat, set aside until the oil is cool. This can take up to 15 minutes, so don't get in a hurry and burn yourself.
Place a fine mesh strainer on top of a small bowl and pour the chili oil into the strainer. Pour the strained Chili Oil into a glass container. Seal and refrigerate.
This recipe makes approximately 1/2 cup of Hot Chili Oil and will keep for 1-2 months if refrigerated.
You can also refrigerate the leftover chilis for future use. Maybe a batch of Scrambled eggs? lol... you know I'll think of something