How to Make Chinese Hot Pepper Oil (6 Steps)
The Chinese are known for their inclinations toward flavors that bite. For those who like spicy foods, having Chinese hot pepper oil on hand at all times is essential. Homemade hot pepper oil is even better. Well-suited for use with meats, fish and vegetables, homemade Chinese hot pepper oil will need just a few squirts to infuse a variety of dishes with heat, including stir fry, barbecue, noodles and salads.
Things You'll Need
- 1 1/4 cup soybean oil
- 2 tablespoons sesame oil
- Dried hot red peppers
- 1 garlic clove
- Ginger root
- Fine mesh strainer or cheesecloth
- Funnel
Instructions
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Heat soybean and sesame oils in a pot. Heat to approximately 225 to 240 degrees F.
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Pour the hot oil over the ground chilies. Be careful when pouring the hot oil, as it may splash or pop if it is too hot.
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Hit and crush the clove of garlic with the side of a knife. Add the garlic clove to the oil.
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Cut a small chunk -- approximately 1 tsp. -- of ginger root. Add the chunk of ginger to the oil.
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Allow the chilies, garlic and ginger to steep until the oil is cool.
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Strain the chilies, garlic and ginger and funnel the oil into a glass bottle with a lid. Store Chinese hot pepper oil in the refrigerator.
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