5 chiles Thai Chile (substitute ~habanero, de arbol,
chiltepin (or a mix)
1 cup vegetable oil
1 teaspoon black peppercorns
1 clove garlic (minced)
In a small skillet, heat the oil on low, add the peppercorns, dried chilies
and garlic. Cook for a few minutes or until the garlic begins to sizzle. Do
not allow the garlic to burn Immediately remove from the heat. Allow to
cool, store in a clean jar (refrigerate).
Makes 1 Cup
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A basic ingredient in most Chinese Hot Sauces. This can be thought of
as a sauce unto itself.
8 -10 red chile peppers (or 2 tbsp) dried chile pepper
6 tbsp peanut, or corn oil
Heat the oil in a small sauce pan. Add the peppers, cook gently over low
heat, stirring occasionally, until oil turns dark red. Cool and strain. Use
sparingly as it is extremely hot.
| Hot n' Spicy Chile Oil |