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Title: Chile Oil - ( China ) - Tfc
Yield: 2 Cups

Ingredients

     10    dried santaka chiles
      2 c  oil (peanut preferred)

Instructions

: Heat the oil until hot, add the peppers, seeds and all, cover,
and cook over a low heat until the peppers turn black. Remove from
the heat and cool. Cover and let sit at room temperature for 8
hours. Strain through cheesecloth, cover, and refrigerate.

: This oil can be used as a dip or when you want a subtle chile
flavor when frying or sauteing - cautio, use only a small amount!.

: This oil will keep indefinitely in the refrigerator. It may turn
cloudy, but when set at room temperature it will clear. Heat scale: 9
_The Fiery Cuisines_ Dave DeWitt and Nancy Gerlach. Ten-Speed Press,
1984-1991. ISBN 0-89815-431-6. Typos by Jeff Pruett. From: Jeff
Pruett Date: 19 Jul 97 National Cooking Echo Ž

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