| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Jewish |
Seasoning |
1 |
Servings |
INGREDIENTS
| 1/2 |
c |
Corn oil |
| 20 |
|
Dried hot chili peppers |
| 1/2 |
ts |
Sichuan peppercorns |
| 1 |
ts |
Paprika |
INSTRUCTIONS
From: elayne@usa.pipeline.com (Elayne Cohen)
Date: Wed, 17 Jul 1996 21:37:31 GMT
Makes approximately half Cup. Hot Chili Oil is easy to make and will keep
well for several months in the refrigerator.
1. Line a small, fine strainer with a paper towel and set it aside.
2. In a small, heavy saucepan heat the oil. When the oil is very hot, turn
down the heat to very low and add the peppers. Cook, stirring, until
peppers turn dark brown. Add the peppercorns and paprika, and continue to
cook just until mixed.
3. Pour the oil through the strainer into a bowl. Discard the solids. Pour
the oil into a small jar and cover with a lid. Store in the refrigerator.
JEWISH-FOOD digest 261
From the Jewish Food recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.
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