This recipe is from a Chinese cooking class that I took years ago. It's very simple and will keep indefinitly in the refrigerator.
- Heat the corn oil in a wok until it smokes.
- Add the chilies.
- Stir for 1 minute.
- Turn off heat and set aside until it's cooled.
- Strain through a coffee filter.
- Add sesame oil.
I've tried before to make chili oil, and it came out with nowhere near the heat and flavour of this one! Not only is this simple, but it yields a gorgeous oil with excellent heat. This would make fantastic gifts in fancy bottles! Thanks, Lazyme.