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Use this chile oil when making Garlic-Chile Shrimp Skewers with Peanut Noodles and Broccoli.

Source: Everyday Food, March 2006
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  • larry6401041
    19 DEC, 2018
    One major problem with this recipe as shown. By putting the raw garlic into the oil, without first heating the oil, there is a risk of botulism. I went ahead and gently heated the garlic in the oil for about 10 minutes on a low heat, which heat removes the risk of the botulism. Botulism is an anaerobic bacteria and can survive without air in the oil.
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