Hot Chile Oil
½ cup peanut or vegetable oil
3 T crushed red-pepper flakes
Heat oil in a wok or small skillet until hot but not smoking. Carefully add pepper flakes and remove from heat. Let stand until completely cool. Transfer to a glass jar; store, covered in a cool place, up to 2 days. If you like you can strain it at this time, reserving oil and flakes separately, up to 5 days.
No comments:
Post a Comment