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Chile Orange oil

Monday, 26 May 2008

Description

Note: This recipe requires advance preparation

Ingredients

At a glance

Cuisine

Asian

Ingredient

Chile peppers

Cooking Method

Stir-Fry

Heat Level

Chile

Jalapeño

Meal/Course

Condiment

Makes

2 cups

2 cups peanut oil
6 to 8 japones chiles, or substitute other small dried red chiles
2 teaspoons sesame oil
Zest of 2 oranges, finely minced
1 tablespoon Chinese black bean paste (available in Asian markets)
2 cloves garlic, minced

Methods/steps

Heat the oil in a wok or heavy skilled until a chile will "sputter" when dropped in the oil. Combine all the remaining ingredients, add to the oil, and simmer for 5 minutes, being very careful not to let any ingredients burn.

Remove the pan from the heat and allow the oil to steep overnight. Strain the oil before using.

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