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Here is a quick and easy way to make a versatile chile oil that can be used in stir-fry, as a salad dressing, or as a spicy topping for all grilled meats. Sichuan pepper (fagara) are the spicy seeds from a native bush. Eliminate the Sichuan pepper if you can’t find it.
2/3 cup dried red chile pepper pods, coarsely chopped
2 cups cooking oil
2 tablespoons Sichuan pepper, crushed
In a saucepan, warm the oil over medium heat, then add the chile pieces. Simmer for 20 minutes, stirring occasionally. Add the Sichuan pepper and allow to cook for an additional 15 minutes. Do not let the oil get too hot or it will scorch the chiles. When the oil turns red, remove it from the heat and allow to cool. Filter out the solid material using a sieve and cheesecloth, and reserve the red oil.
This oil can be stored in a glass bottle in the refrigerator and used as an all-purpose seasoning.
Ingredients
2/3 cup dried red chile pepper pods, coarsely chopped
2 cups cooking oil
2 tablespoons Sichuan pepper, crushed
Instructions
In a saucepan, warm the oil over medium heat, then add the chile pieces. Simmer for 20 minutes, stirring occasionally. Add the Sichuan pepper and allow to cook for an additional 15 minutes. Do not let the oil get too hot or it will scorch the chiles. When the oil turns red, remove it from the heat and allow to cool. Filter out the solid material using a sieve and cheesecloth, and reserve the red oil.
This oil can be stored in a glass bottle in the refrigerator and used as an all-purpose seasoning.
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| 2 cups oil |
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Here is a quick and easy way to make a versatile chile oil that can be used in stir-fry, as a salad dressing, or as a spicy topping for all grilled meats. Sichuan pepper (fagara) are the spicy seeds from a native bush. Eliminate the Sichuan pepper if you can’t find it.
Ingredients2/3 cup dried red chile pepper pods, coarsely chopped 2 cups cooking oil 2 tablespoons Sichuan pepper, crushed InstructionsIn a saucepan, warm the oil over medium heat, then add the chile pieces. Simmer for 20 minutes, stirring occasionally. Add the Sichuan pepper and allow to cook for an additional 15 minutes. Do not let the oil get too hot or it will scorch the chiles. When the oil turns red, remove it from the heat and allow to cool. Filter out the solid material using a sieve and cheesecloth, and reserve the red oil. This oil can be stored in a glass bottle in the refrigerator and used as an all-purpose seasoning.
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