Page 8 - ClubLife Weekly 041922

CHEF'S
CHEF'S

CORNER
CORNER

Chili Oil

Yields 1 pint

5 tablespoons red pepper flakes

3 Guajillo peppers, chopped up

2 teaspoon peppercorns

2 teaspoon coriander seed

1 teaspoon mustards seed
2 cup vegetable oil

How To

Combine all ingredients minus the oil into a heatproof metal bowl.
Heat oil in a skillet over medium-high heat. The oil should reach 370 degrees F

(190 C) and no higher than 400 F (200 C) if read with an instant thermometer.

Carefully pour oil or use a ladle to transfer oil into the bowl of mixed spices.

The oil will bubble for a few seconds and cook the spices. While the oil is

bubbling, use a metal spoon to stir gently to mix the spices, so they’ll cook

thoroughly.

Once the oil has cooled. Strain it through a cheesecloth lined chinois.
The oil can be stored covered at room temperature for two weeks, or up to six

months in the fridge in an airtight container.