Red Chile Oil With Toasty Bits (Chinese Mother Sauce #2) – a delicious recipe with peanut, sesame oil, chiles, chiles, whole Sichuan peppercorns, fresh orange peel. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Pour the oils into a 4-cup saucepan and add all of the chiles and the Sichuan peppercorns. Bring the oil to a boil and then immediately reduce the heat to low so that the oil gently bubbles; do not cook the chiles over higher heat, as they will burn.
2
After about 10 minutes, place the orange peel in the oil. I found through trial and error that the best way to cook the chile oil to perfection is to simmer the peppers over low heat for another 15 to 20 minutes or so, until the orange peel has turned brown. At this point, the peppers will be crispy but not browned, and the oil will have a gentle smokiness and will still be bright red.
3
Remove the saucepan from the heat and let it sit overnight. You can either discard the orange peel or chop it finely and add it to back to the oil for a subtle, citrusy perfume. Either strain out the oil into a squeeze bottle and keep the solids in a jar, or else combine them in a jar. If you're not using it up in a couple of days, for optimum freshness, then keep it chilled.
1210
kcal
Calories
135
g
Fat
4
g
Carbs
FatCarbs
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 2 cups peanut or vegetable oil, 1/4 cup toasted sesame oil, 1/2 cup finely ground dried chiles, 1/4 cup coarsely ground dried chiles, and more.
Yes, Red Chile Oil With Toasty Bits (Chinese Mother Sauce #2) falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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