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  Chili Oil
  Category: Sauces
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 282
Ingredients:
2/3 cup Oil, preferably peanut
1 tbsp Chopped dried red chiles
2 tsp Sichuan peppercorns, (opt.) (Unroasted)
Instructions:
HEAT A WOK OR SKILLET over high heat and add the oil. Continue to heat
until the oil begins to smoke. Remove the wok from the heat and add
the chiles and peppercorns. Allow the mixture to cool undisturbed,
then pour it into a jar. Let the mixture sit for 2 days, covered, and
then strain the oil. It will keep indefinitely.

Makes 2/3 Cup

KEN HOM

PRODIGY GUEST CHEFS COOKBOOK
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