Chile Oil Recipe
Vinegar Recipes and Flavored Oil Recipes
from Food Gifts From Your Kitchen


Chile Oil

2 cups vegetable oil
1 cup red chiles, dried, crushed - New Mexico or Chinese

Mix oil & chile in a small heavy saucepan. Warm until oil almost begins to bubble, then reduce heat (do not char chiles). Cook until chiles darken (but do not char).

Cool at room temperature and then store in tightly sealed jar in refrigerator.

Let steep at least one month before using. Will keep indefinitely. If desired, strain before using.

Makes 2 cups


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