Ingredients for Chili Ginger Infused Oil
- Corn
- 1 cup sesame oil
- Scallion
- 2 tablespoons finely minced fresh ginger
- Peppercorns
- Chili Flakes
- Salt
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How to Make Chili Ginger Infused Oil
- Combine 1 cup sesame oil, 2 tablespoons finely minced fresh ginger, 1-2 red chilies, finely minced (adjust to your spice preference), and 1 clove garlic, minced in a heavy, non-aluminum 1 ½ quart saucepan.
- Place a deep-fry thermometer on the rim of the pot.
- Over moderately low heat, slowly heat the mixture, stirring occasionally, until it reaches 225°F (107°C).
- Reduce heat to maintain 225°F (107°C) and simmer for 15 minutes, ensuring the temperature doesn't rise above 230°F (110°C).
- Remove from heat and let cool completely (or cool overnight for a more intense flavor).
- Strain the oil through a fine-mesh sieve or cheesecloth into a clean glass jar, discarding the solids.
- Store the infused oil in a clean, airtight glass jar in a cool, dark place for up to 2 months.
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
1g
Fat
5g
Carbs
2g
