One of my favorite ingredients to spread over my Asian food is hot chili oil. It’s the first thing I ask for when I sit down at one of my favorite Chinese, Vietnamese or Thai restaurants. I use it over any of the main dishes, but I especially like it on steamed or fried dumplings with a touch of rice vinegar. This chili oil will store for a long time without spoiling.
INGREDIENTS:
- 1/2 White or yellow onion, chopped
- 6 Large cloves of garlic or 12 small ones
- 8 Saltine crackers (I saw a recipe that used Ritz crackers, but I was skeptical of the sweetness.)
- 1 Large bay leaf
- 1 Cup dry chili de arbol, stems removed
- 1/2 Cup dry chili pequin
- 1/2 Cup dry cayenne pepper pods
- 1 1/2 Cups corn oil
INSTRUCTIONS:
- Saute the chopped onions, bay leaf and garlic cloves in 1/2 cup of the corn oil.
- Once the onions begin to be translucent, add the crackers and continue sauteing until the crackers begin to brown.
- Add all of the chilis and saute until they turn a bright red.
- Add the remaining cup of corn oil, and stir to blend.
- Let cool and then process in a blender until fairly smooth. You should still see bits of peppers and seeds.
- Pour the mixture back into your pan and simmer for 20 minutes or until you get the darkness that you prefer.
- Store in a tight lidded jar.