This is the hot oil you sometimes get in Chinese restaurants to drizzle in your soups, dumplings etc. at the table. I use it on EVERYTHING. even ice cream! Its best to make this OUTSIDE. The fumes can be wicked.
My Private Note
Units: US | Metric
- 1 cup dried red chili pepper (stems removed)
- 1 cup oil (I prefer a blend of safflower and toasted sesame oil but any light oil can be used.)
- 1Put the dried peppers in a dry frypan and set stovetop heat on high. (I use a camping stove outside) .
- 2Toast, roast, stir and toss the peppers until they get dark in areas but are still basically red and they become very AROMATIC.
- 3Let them cool a bit and then put them in a food processor with the oil.
- 4Process for a few moments.
- 5Pour into a nice container and keep it on your table.
- 6It will be gone in no time--.
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Nutritional Facts for Hot Chili Oil
Serving Size: 1 (255 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 1364.6
- Calories from Fat 1320
- Total Fat 146.7 g
- Saturated Fat 21.8 g
- Cholesterol 0.0 mg
- Sodium 22.4 mg
- Total Carbohydrate 17.2 g
- Dietary Fiber 7.0 g
- Sugars 10.1 g
- Protein 2.6 g