CHINESE HOT CHILI OIL
Steps:
- Cut off the stems of the dried chilies and remove the seeds from half the chiles. Chop the chiles into coarse flakes (it's easiest to do this by processing them in a blender for about 20 seconds). Place the chili flakes in a heat resistant jar with a seal. Heat the oil in a heavy skillet over medium-high to high heat until it is starting to smoke. Continue heating the oil for 20 - 30 seconds. Remove the skillet from the heat. Wait 3 minutes, or until the oil has cooled to 225 - 240 degrees Fahrenheit (107 to 122.5 degrees Celsius. Pour the oil over the flakes. Add 1 tablespoon sesame oil Leave the chili oil for at least 1 hour to give the flavors a chance to blend (longer if adding sesame oil). Use as desired in recipes or as a dipping sauce with dumplings and noodles. Stored in a sealed container in the refrigerator, chili oil will last for at least one month. *Best flavor comes after 2 days
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