A: | 8-12 small Asian chili peppers, dried |
1 chile Colorado, dried, stem removed | |
B: | 1t Sichuan peppercorns, dried |
1t ginger, minced | |
1t Aleppo pepper flakes | |
1/2t anise | |
C: | 1C canola oil |
1. | Grind (A) in food processor. Add (B) and place in ceramic bowl. |
2. | Heat (C) to 370F, pour over spices in bowl. Cool and store in glass container (can strain out some of the solids if desired). |
Servings: 30
$Id: chili_oil,v 1.1 2020/06/03 02:59:55 deaven Exp $
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