Homemade Chili Oil

Recipes from Appetite for China.com & Giada De Laurentiis

(seasonings)

Yield: 1 Cup

Ingredients

¾ C peanut oil
¼ C sasame oil
⅓ C dried red chili flakes

Instructions

1. Heat peanut oil and sesame oil in a small, heavy-bottomed sauce pan to between 225°F and 250°F. Stir in the chili flakes (they should be foaming a little). Remove the pan from the heat and let sit at room temperature for at least 2 hours, or ideally over night for the chili flavors to infuse.
2. Strain the oil through a fine-mesh strainer and discard the red pepper flakes. Store the chili oil in a clean bottle. The oil will keep for a few months if you store in a cool dark place.

Giada's Easy Chili Oil

Yield: 2 Cups

Ingredients

2; C olive oil
4 tsp dried crushed red pepper flakes

Instructions

1. Combine the oil and crushed pepper flakes in a heavy small saucepan.
2. Cook over low heat until a thermometer inserted into the oil registers 180°F, about 5 min.
3. Remove from heat. Cool to room temperature, about 2 hours.
4. Transfer the oil and pepper flaket to a bottle. Seal the lid.
5. Refrigerate up to 1 month.