1. HOW THEREA
MAKES CHILI OIL

2. INGREDIENTS • 10 – 12 SMALL DRIED CHILIES (1
– 2 INCHES LONG) TO MAKE 2
TABLESPOONS COARSELY
CHOPPED CHILI FLAKES
• 1/2 CUP PEANUT, CANOLA, OR
OLIVE OIL.
• 1 TABLESPOON SESAME
OIL, OPTIONAL

3. STEP 1:
CUT OFF THE
STEMS OF THE
DRIED CHILIES
AND REMOVE
THE SEEDS.

4. STEP 2
CHOP THE CHILIES
INTO COARSE
FLAKES (IT'S
EASIEST TO DO
THIS BY
PROCESSING
THEM IN A
BLENDER FOR
ABOUT 20
SECONDS).

5. STEP 3
PLACE THE CHILI
FLAKES IN A HEAT
RESISTANT JAR
WITH A SEAL.

6. STEP 5
HEAT THE OIL
IN A HEAVY
SKILLET OVER
MEDIUM-HIGH
TO HIGH HEAT
UNTIL IT IS
STARTING TO
SMOKE.
CONTINUE
HEATING THE
OIL FOR 20 – 30
SECONDS.

7. STEP 5
POUR THE OIL
OVER THE
FLAKES. ADD 1
TABLESPOON
SESAME OIL IF
USING.

8. STEP 6
COOL AND STRAIN
THE OIL. (BE SURE
TO SAVE THE
CHILI FLAKES TO
USE IN OTHER
RECIPES).

9. STEP 7
STORED IN A
SEALED
CONTAINER IN
THE
REFRIGERATOR, C
HILI OIL WILL
LAST FOR AT
LEAST ONE
MONTH.