Oil and a handful of peppers make hot chili oil.
Chile oil is used in Asian cooking, is a staple of Portuguese cooking and is also used in African cuisine. Making your own oil with dried chilies takes about an hour from start to finish. You'll have something to add punch to food while cooking or just before you serve it. Choosing from the long list of chilies available may be the hardest part. Use peppers you grow and dry or purchase some, but don't use bottled flakes because they will not add the same level of flavor.
Instructions
Cold Fusion
1. Place 6 to 8 dried chilies in a food processor and pulse until the chilies are coarsely flaked. Place 1/4 to 1/3 cup of the chilies and 8 to 12 oz. oil in a bowl. Stir them gently. Set the bowl aside.
2. Fill a large pot with water and bring it to a boil. Submerge your oil bottle in the water let it boil for 10 to 15 minutes.
3. Remove the bottle with a pair of tongs, empty the water, and allow to air dry completely. Strain your oil into the bottle. Cork the bottle and label it.
Warm Fusion
4. Heat 12 oz. malt vinegar in a 2-qt. pan. Add 6 to 8 dried peppers. Simmer the concoction for 10 minutes. Remove the peppers and let them drain on paper towels.
5. Pour 8 to 12 oz. of oil into a 3-qt. pan and warm. Add the peppers and heat for 5 minutes. Remove from the heat. Let the oil and peppers cool.
6. Sterilize the bottles as in the cold fusion process. Discard the peppers. Strain the oil into the bottle and cork it.
Tags: minutes Remove, dried chilies, into bottle