The day I made my own hot chili oil, I swear I grew a foot as a cook! Not at all difficult and eminently satisfying, I recommend this recipe to any aspiring cook. Like grinding and brewing your own coffee after a lackluster life of instant, the sheer flavor and freshness of this chili oil will knock your socks off.
As with everything we cook with chili at China Moon Cafe, our chili oil aims for flavor as well as heat. This is an oil with taste, not merely fire.
The oil is only as good as the sum of its parts. Use a good-quality corn or peanut oil, a rich-smelling Japanese sesame oil, and red chili flakes that are bitingly fragrant. Once made, store this kitchen treasure in an impeccably clean glass jar or plastic container and keep it in a cool (though not refrigerated) place.
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