in Recipes

Chili dip / oil

updated

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Ingredients for 2 servings:

  • 4 tbsp chili pepper(s), Thai green and red, finely chopped
  • 2 tbsp peppercorns (Szechuan)
  • 300 ml oil (peanut oil)

Instructions

Working time approx. 20 minutes; Rest period approx. 2 days; Cooking/baking time approx. 10 minutes; Total time approx. 2 days 30 minutes

Use as a spice or as a dip

Gently heat the peanut oil and all other ingredients in a saucepan until just below boiling point, as otherwise it might taste bitter. Let it steep for 10 minutes. Then let the oil cool in the pan and pour it into a jar. Let it steep for 2 days. Then finely strain the oil and pour it into small, dark bottles. This way, the oil will keep for a very long time.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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