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Rating: 5 stars
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

This is my take on Chinese hot oil. The chipotle gives it a smokey taste. It is great as a dip for bread. Great for pan frying, searing, flavoring, or anything you want to add some kick to.

Recipe Summary

prep:
5 mins
cook:
3 mins
additional:
4 hrs
total:
4 hrs 8 mins
Servings:
20
Yield:
1 1/4 cups
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Ingredients

20
Original recipe yields 20 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place oil in a saucepan over medium heat. Heat oil to 250 degrees F (120 degrees C) using a candy thermometer to gauge temperature.

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  • Break chipotle chiles into small pieces and place into a a spice grinder; pulse to grind into 1/8-inch pieces. Stir ground chipotle chiles and red pepper flakes into the hot oil. Cook until chile oil begins to foam, 3 to 5 minutes.

  • Remove chile oil from heat; cover and let sit for 4 hours to overnight. Pour chile oil through a fine mesh strainer into a sealable container.

Cook's Notes:

Adjust pepper quantities to your level of heat tolerance. I like mine hot.

I use a very light olive oil, but you can use peanut oil for a richer flavor.

Nutrition Facts

158 calories; protein 0.5g; carbohydrates 2.7g; fat 16.9g; sodium 2.2mg. Full Nutrition
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Reviews (1)

Read More Reviews
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
01/22/2016
Awesome! I used the amounts written and think the kick is perfect as a compliment oil. It's great as an oil when sautéing and as a condiment on soup. Thank you for the recipe. Read More
(2)