Recipe

Chili Oilsalted Chilis Recipe

	Bondc / All my dishes 2 years ago For those of you who like western Chinese, I plan to put together a tip sheet on what different products are, where to find them, and which ones you do and do not need. Until then, however, here are a couple of recipes, one for chili oil, the other f... More Prep:15m Servings:20	Bondc
	chili hot szechuan hunan chinese

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Ingredients

Chili OIl

1 4 oz bag of dried Chinese chilis (or chiles de arbol)

2 c. oil

Salted Chilis

1 lb. fresh, ripe (that means RED) chilis (cayennes, cherry peppers, thai chilis)

3 T. salt

Directions

To make the chili oil, stem the chilis, then toss them into your food processor and process them until finely minced. Put them in the bottom of the container you're going to use. Heat the oil to about 300, then pour into the container. Let sit uncovered until room temperature, then cover tightly. When you use chili oil, stir it first, so you get both oil and sediment (chilis). You can use this immediately.

Salted chilis. Finding a pound of fresh hot peppers can be difficult. You may have to go to several stores, although everybody here carries those cherry peppers, and they work beautifully. Stem the chilis, then toss them in the food processor. Process until chopped (they don't have to be minced). Mix with the salt, then put in the container, cover tightly, and let sit at least a week before using.

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