Chili Oil Recipe
(makes: about 250 ml)

Ingredients:

2 tsp
8-10
250 ml
1 tbsp

Szechwan or whole mixed peppercorns
dried red chilies, blanched
peanut oil
sesame oil

Method:

1. Heat a heavy-based pan, then add the peppercorns and eight of the chilies. Dry-fry them over medium heat for a minute or two, stirring all the while so they do not catch and burn. Reduce the heat to very low, pour in the peanut oil and cook for 10 minutes more. Leave to cool.

2. When cold, stir in the sesame oil. Cover the pan and set aside to infuse for about 12 hours or overnight.

3. Strain the flavored oil through a muslin-lined sieve into a sterilized jar or bottle. Add the two remaining chilies for decoration. Seal well then store in a cool, dark place for up to three months.

PREPARATION TIME:     5 minutes plus 12 hours infusing                          COOKING TIME:    12 minutes

 

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