HEAT A WOK OR SKILLET over high heat and add the oil. Continue to heat
until the oil begins to smoke. Remove the wok from the heat and add the
chiles and peppercorns. Allow the mixture to cool undisturbed, then pour it
into a jar. Let the mixture sit for 2 days, covered, and then strain the
oil. It will keep indefinitely.
Makes 2/3 Cup
KEN HOM
PRODIGY GUEST CHEFS COOKBOOK
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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