HOW THEREAMAKES CHILI OIL

• 10 – 12 SMALL DRIED CHILIES (1 – 2

INCHES LONG) TO MAKE 2

TABLESPOONS COARSELY CHOPPED

CHILI FLAKES

• 1/2 CUP PEANUT, CANOLA, OR OLIVE

OIL.

• 1 TABLESPOON SESAME OIL,

OPTIONAL

INGREDIENTS

STEP 1:

CUT OFF THE

STEMS OF THE

DRIED CHILIES

AND REMOVE

THE SEEDS.

STEP 2

CHOP THE CHILIES

INTO COARSE

FLAKES (IT'S

EASIEST TO DO

THIS BY

PROCESSING THEM

IN A BLENDER FOR

ABOUT 20

SECONDS).

STEP 3

PLACE THE CHILI

FLAKES IN A HEAT

RESISTANT JAR WITH

A SEAL.

STEP 5HEAT THE OIL IN A HEAVY SKILLET OVER MEDIUM-HIGH TO HIGH HEAT UNTIL IT IS STARTING TO SMOKE. CONTINUE HEATING THE OIL FOR 20 – 30 SECONDS.

STEP 5

POUR THE OIL OVER

THE FLAKES. ADD 1

TABLESPOON

SESAME OIL IF

USING.

STEP 6

COOL AND STRAIN

THE OIL. (BE SURE

TO SAVE THE CHILI

FLAKES TO USE IN

OTHER RECIPES).

STEP 7STORED IN A SEALED CONTAINER IN THE REFRIGERATOR, CHILI OIL WILL LAST FOR AT LEAST ONE MONTH.