Ingredients

  • 1 c. canola oil
  • 2 dried red chili peppers

Directions

Place crumbled peppers in heavy saucepan; add oil. Warm over low heat 20 minutes, stirring occasionally; cool at least 8 hours. Pour through a wire-mesh strainer, discarding solids. Cover & store in refrigerator up to 2 weeks; then discard.



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Submitted 6/13/05.
Source: Southern Living 1990
Submitted By: Ruth Burbage
burbage@pell.net
Chili Pepper Oil