This oil adds a lot of flavor to any dish and especially Asian fare, but don’t limit its use. It’s also great on a simple salad of mixed greens and bean sprouts. Note: This recipe requires advance preparation.
Ingredients
- 2 cups peanut oil
- 1 2-inch piece ginger
- 1 3-inch stick cinnamon
- 4 small dried red chiles, such as piquin, Thai, or cayenne
- 1 tsp lightly crushed Sichuan peppercorns
Servings: cups
Instructions
- Heat the oil to 350 degree in a saucepan. Remove from the heat, add the remaining ingredients, and let the oil cool.
- Cover the pan and let stand for 12 to 24 hours (the longer it steeps, the hotter the oil). Strain the oil and pour in clean, sterilized jars.
Share this Recipe
Powered byWP Ultimate Recipe
The following two tabs change content below.
Publisher | Christened the "Pope of Peppers" by The New York Times, Dave DeWitt is a food historian and one of the foremost authorities in the world on chile peppers, spices, and spicy foods.
Latest posts by Dave DeWitt (see all)
- Enchiladas Verdes con Chile Pasado - 02/08/2023
- Smoked Oysters with Ancho Chile Sauce - 01/13/2023
- Machaca Sierra Madre - 01/11/2023
