Chili orange oil

Yield: 1 Servings

Measure Ingredient
2 larges Oranges
⅓ cup Crushed red pepper flakes
1 teaspoon Kosher salt
1 large Garlic clove crushed and peeled; (or vice versa!)
1⅔ cup Corn or peanut oil
3 tablespoons Sesame oil

(from Glamour (!) Sept 1993--from the "Men who hate spicy food" article--only kidding. They do actually have other stuff besides fashion and analysing men articles.)

Wash and scrub oranges with a small brush; dry. Using a vegetable peeler peel off the orange zest (leave the white pith behind--too bitter) and mince finely. (I used a zester and didn't bother to mince because it was fine enough.) Combine zest with remaining ingredients in a heavy non-aluminum saucepan. Over medium-low heat, heat to 225 F on a deep-frying thermometer and let simmer for 15 minutes. Remove from heat and let cool.

Solids will drop to the bottom. If you like, strain through a fine strainer. Pour into a clean glass bottle.

Uses: Brush on some fish or chicken when it comes out of the broiler, grill or steamer. (Especially nice on prawns.) Drizzle some on hot pasta and toss with steamed vegetables. Add to marinades. Use in salad dressing for a bit of zip.

Posted to CHILE-HEADS DIGEST V4 #239 by Marc.Norman@... (Marc Norman) on Dec 17, 1997

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