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Hot Oil

cheftom

cheftom

I love the hot oil you can get at Chinese restaurants.

Anybody have a recipe for that?

And how long does hot oil keep for ?
 
Don't have exact measurements but play around with it to get your desired heat level. Very basic, but temp control is important, not hot enough and you won't get enough flavor, too hot and it'll have a burnt taste.

Heat olive oil to the point just before it burns, pour over crushed dried chili's of your choice.
 
Use dried (or pickled) pods for chile oils or you risk getting botulism, and you have to deal with water in your oil.
 
Chop your pods in half, completely cover with salt for 24 hours, shake salt off and put in a jar with some olive oil..... spoon over your food...mmm
 
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