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Title: Hot Hot Oil
Categories: Condiment
Yield: 1 Servings
| 2 c | soybean oil -- OR | |
| 2 c | other vegetable oil | |
| 1 1 | /2 c | New Mexico hot red chiles, |
| : | crushed -- for hot oil | |
| : | OR-- | |
| 1 1 | /2 c | pequin chiles, crushed -- |
| : | for very hot oil | |
| : | OR-- | |
| 1 1 | /2 c | Chinese hot red chiles, |
| : | crushed -- for painful hot | |
| : | oil | |
| : | * see note |
*All chiles should be dried not fresh.
Mix oil & your choice of chiles in a small, heavy saucepan. Warm until oil almost starts to bubble, then reduce heat; chiles should not blacken. (If you do noy have a good source of low, controlled heat & a HEAVY saucepan, heat oil first, then add a pinch of chile. If it floats & keeps its redness, add the rest of the chile; cover & watch carefully, stirring occasionally.) Cook over very low heat until chiles darken but DO NOT turn black. Remove from heat & cool at room temperature overnight, then strain oil through cheesecloth. Store tightly covered in refrigerator, this orange ~ red oil will keep indefinitely. Let warm to room temperature to serve.
Makes 1 1/2 cups.
Mastercook formatted by Christopher E. Eaves Recipe By : "Hotter Than Hell" by Jane Butel