Nancy Young wrote on 04 Feb 2007 in rec.food.cooking

> "George" > wrote
>
> > mm wrote:
> >>
> >> Now I have a reason to buy chilli oil. I wonder what oil do they
> >> use in chilli oil. I hope it's not corn and vegetable oil.
>
> > Chili oil is easy to make which allows you to use whatever oil you
> > would like. You just crush some dried peppers (I use the Thai "bird"
> > chillis found in every Asian market) and heat them in the oil and
> > then strain out the solids.
>
> What type of oil would you use for that, George?
>
> nancy
>
>
>

1/2 cup chile flakes or coarsely ground chilies with seeds
2 cups peanut or corn oil.
optional 1 small piece of ginger with peel...crushed


put chiles in a preserving jar.
heat oil to near smoking (with the ginger)
remove ginger and allow oil to cool to around 225_250F
pour oil over thr chiles...stir once or twice.

oil can be used immediately but flavour improves after a couple days,


the chiles fizz and swirl around a bit at first.