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Chili oil is made by infusing sesame, olive or vegetable oil with dried hot chili peppers. Results range from mildly to fiery hot. Traditionally, it was limited to Chinese cuisine, where very small amounts were used in Szechwan-style cooking. As flavored oils were becoming more popular, Italian and Mexican versions appeared. Used judiciously, chili oil has many purposes and can be added to stir-fries, dressings, marinades and sauces.
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