Hot Chili Oil Recipe
10 to 12 large dried red chilies
8 oz. pure vegetable oil
Slice dried chilies open and remove seeds. Chop chilies into small pieces and place heat resistant glass jar with a stopper or screw top. Use jar that holds at least 10 ounces of liquid.
Heat the oil in saucepan until hot. Remove from heat, cool for 3 minutes then carefully pour hot oil into jar. Keep away from eyes while doing this. Allow to cool. Ready for use after 2 days. This should keep for at least two months if put in a cool place. Over time oil will develop a lovely reddish tint from the chilies.
*Remember to wear rubber gloves while preparing this oil.
*You can use the discarded chili seeds to make hot pepper seasoning, just place on a paper towel to dry, then put into a airtight jar or tin.
*This prepared hot chili oil makes delicious sauteed onions. Thinly slice any sweet onion (Vidalia is perfect) and cook in a little oil until they are carmelized. Good over hamburgers or steak.
*Southerner's often pour a bit of hot pepper sauce over kale or collards. This hot chili oil works equally as well.
See our Peppered Vinegar recipe in Related Links. These two homemade items make a great holiday gift or host/hostess gift.
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