Chili-Ginger Infused Oil

Recipe by Sharon123
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 25mins
SERVES: 32
YIELD: 2 cups
UNITS: US

INGREDIENTS

Nutrition
  • 1
    cup corn or 1 cup peanut oil
  • 1
    cup japanese sesame oil
  • 12
    cup scallion, green & white, cut in rings
  • 15
    quarter-sized slices ginger, smashed
  • 2
    tablespoons peppercorns (szechwan brown preferred)
  • 23
    cup chili flakes, dried red
  • 2
    teaspoons salt (Kosher is good)
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DIRECTIONS

  • Combine all ingredients in a heavy, non aluminum 1 1/2 quart saucepan.
  • Rest a deep-fry thermometer on the rim of the pot.
  • Over moderately low heat, bring the mixture to a bubbly 225 degrees, stirring occasionally (if you don't have a thermometer, don't let this boil!).
  • Let simmer for 15 minutes, checking to make sure the temperature does not rise.
  • Remove from the heat and let stand until cool or overnight.
  • Strain the oil without pressing the solids; then, discard the solids.
  • Store the oil in an completely clean glass jar at cool room temperature.
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