Because most commercial Chinese chile oil is harsh (and often rancid), conscientious Chinese cooks make their own. Recipes for the oil range from simple (hot chiles heated in peanut oil) to relatively complex (garlic, ginger, sesame oil, and black beans added to the mix). This recipe falls between the two extremes.
The chiles suggested below can be combined for different flavor nuances and degrees of heat. Chipotles and pasillas de Oaxaca will lend a characteristic smoky note to the oil. If using all small or relatively mild chiles, add a few extra.
|dried chiles such as ancho, guajillo, mulato, pasilla, chipotle, or pasillas de oaxaca|
|fresh ginger, coarsely chopped|
|garlic cloves, peeled|
|dark Asian sesame oil|
Copyright © 2017 by James Peterson. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.