January 26, 2007, Newsletter Issue #148: Hot Pepper Oil
Tip of the Week
1/4 teaspoon crushed red pepper flakes
1/3 teaspoon whole black peppercorns, crushed
6 small dried chile peppers, finely chopped
1 cup olive oil
Bring all ingredients to a boil in a small saucepan,
stirring constantly. Boil for only about 5 seconds.
Cool and strain, then pour this strained oil into a
sterilized glass jar and cover tightly. Refrigerate
for use within one week.
This spicy hot oil will pick up your stir fries,
sautes, marinades and vinaigrettes. Just use to replace
the oil in the dishes or sprinkle on as the dish is
cooking or marinating.
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