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Print this Recipe    Chili Oil

Hot Chili Oil
(makes about 3 cups)

2/3 cup pungent dried red chili flakes
1/3 c. Chinese fermented black beans, unrinsed, coarsely chopped (Pearl
River Bridge brand)
4 large cloves garlic, lightly smashed and peeled
2 T minced fresh ginger
2 1/2 c. corn or peanut oil
1/3 c. Japanese sesame oil (Kadoya Brand)

Combine all of the ingredients in a heavy, non-aluminum 2- to 2
1/2- qt saucepan. Rest a deep-fry thermometer on the rim of the
pot. Over moderately low heat, bring the mixture to 225 to 250F,
stirring occasionally. Let simmer for 15 minutes, checking to make
sure the temperature does not rise. Remove from the heat and let
stand until cool or overnight.

Scrape the oil and solids into a clean glass or plastic container.
Store at cool room temperature.

Notes: Chili flakes from the grocery store will not do! Get from
a spice company, or Asian market.

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