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Chili Orange Oil

This Chili Orange Oil recipe uses Pungent Dried Red Pepper Flakes, Corn Or Peanut Oil, and Japanese Sesame Oil. Save it, add the ingredients to your shopping list, and cook it tonight.

Illustrative photo

Ingredients

• 1/2 cup
• 2 cup
• 1/4 cup

Method (preview)

1. 1

   Combine the zest with all of the remaining ingredients in a heavy non-aluminum 2 to 2 1/2 quart sauce pan.

2. 2

   Bring to 225 to 250 degrees on a deep fat thermometer (use a thermometer, if it gets much over 250 degrees it will probably taste burnt) over moderately low heat, stirring occasionally (use a wooden NOT metal spoon), and let bubble for 15 minutes.

3. 3

   Remove from the heat and let stand until cool or overnight.

4. 4

   Scrape the oil and seasoning into a glass or plastic container, cover and store at room temperature.