Szechuan Hot Pepper Oil
- 3/4 cup vegetable oil or peanut oil
- 1/4 cup sesame oil
- 4 hot red chili peppers
- 1/8 teaspoon cayenne pepper (optional)
Cut the chili pepper in half lengthwise. Remove the seeds and chop coarsely.
Heat the vegetable and the sesame oil over low heat. Add the chopped chili peppers. Simmer, uncovered, over low heat until the oil turns red. Stir in the cayenne pepper if using. Cook for another 2 to 3 minutes.
Remove the chili oil from the heat. Cool and strain. Store in a sealed jar in the refrigerator. (The oil will last for several months). Use as a seasoning or dipping sauce.
Yield: 1 Cup