Serves: 5
Total Calories: 40
1. Heat oil. Add chili peppers and cook stirring over medium heat until oil becomes dark red.
2. Cool and strain.
NOTE: This seasoning, also known as Red Pepper Oil, Hot Salad Oil, or Szechwan Oil, needs no refrigeration.
VARIATION:
* For the peanut oil, substitute sesame oil.
* For the fresh chili peppers, substitute 1/2 teaspoon dried, crushed chili peppers.
The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.
This Hot Pepper Oil recipe is from the Thousand Recipe Chinese Cookbook Cookbook. Download this Cookbook today.
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