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Add a photoServings: 1
Ingredients
- 1/2 c. Corn oil
- 20 x Dry warm chili peppers
- 1/2 tsp Sichuan peppercorns
- 1 tsp Paprika
Directions
- Makes approximately half C.. Warm Chili Oil is easy to make and will keep well for several months in the refrigerator.
- 1. Line a small, fine strainer with a paper towel and set it aside.
- 2. In a small, heavy saucepan heat the oil. When the oil is very warm, turn down the heat to very low and add in the peppers. Cook, stirring, till peppers turn dark brown. Add in the peppercorns and paprika, and continue to cook just till mixed.
- 3. Pour the oil through the strainer into a bowl. Throw away the solids. Pour the oil into a small jar and cover with a lid. Store in the refrigerator.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 768g | |
| Calories 1232 | |
| Calories from Fat 990 | 80% |
| Total Fat 112.16g | 140% |
| Saturated Fat 14.42g | 58% |
| Trans Fat 0.32g | |
| Cholesterol 0mg | 0% |
| Sodium 60mg | 3% |
| Potassium 2165mg | 62% |
| Total Carbs 59.05g | 16% |
| Dietary Fiber 10.6g | 35% |
| Sugars 35.04g | 23% |
| Protein 12.6g | 20% |
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