PepperFool.com Home Back to Recipe Main Page Back to Appetizer Recipes
Szechwan Hot Chile Oil
  Back To Index
    Szechwan Hot Chile Oil

  • half Cup corn oil
  • 20 dried hot chili peppers
  • half teaspoon Sichuan peppercorns
  • 1 teaspoon paprika
  • 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.

    Makes approximately half Cup

    Hot Chili Oil is easy to make and will keep well for several months in the refrigerator.

    From: Raphael Meyer, American Asian Kashrus Services
    Posted By: ???
    Post Date: 1995

    *BACK TO CHINESE*







[ HOME ]   [ RECIPES ]  [ PHOTOS ]  [ PRODUCTS ]  [ HOT BOOKS ]  [ HOT SAUCE ]
[ FRESH & DRIED CHILES ]  [ CHILE SEEDS ]  [ RESTAURANT REVIEWS ]

PepperFooltm
Copyright 1996 - 2002
10153 1/2 Riverside Dr. #459
Toluca Lake, California 91602
USA
323 * 578-5603
Email: RobL@PepperFool.com


PepperFool.com