Jeffrey's Hot Chile Oil
This flavored oil is a key ingredient in Jeffrey Alford's Dai Mint and Tomato Salad recipe.
- Yield: Makes about 1/2 cup
Source: Martha Stewart Living, July 2001
- 1/2 cup peanut or vegetable oil
- 3 tablespoons crushed red-pepper flakes
Heat oil in a wok or skillet until hot, but not smoking. Carefully add pepper flakes, and remove from heat. Let stand until cooled completely. Transfer to a glass jar, and store, covered, in a cool place. If you wish, strain after several days, reserving liquid and flakes separately.