Hot Thai Oil

Oxmoor House
1 1/2 cups.


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4 cloves garlic, halved
2 tablespoons white vinegar
2 tablespoons dried crushed red pepper
2 tablespoons peeled, minced gingerroot
12 (1/2-inch) strips tangerine rind, divided
2 cups peanut oil, divided
1 teaspoon dark sesame oil
2 dried red chile peppers


Combine garlic and vinegar in a small glass bowl; cover and refrigerate at least 8 hours. Drain garlic, discarding vinegar; rinse and pat dry with paper towels.

Combine garlic, crushed red pepper, gingerroot, 8 tangerine strips, and 1 1/2 cups peanut oil in container of an electric blender; cover and process until minced, stopping once to scrape down sides. Pour mixture into a jar; add remaining 1/2 cup peanut oil and sesame oil. Cover and refrigerate 24 hours.

Let oil stand at room temperature 2 hours. Pour mixture through a wire-mesh strainer lined with 2 layers of cheesecloth into a decorative bottle or jar, discarding solids. Add remaining tangerine strips and red chiles. Seal bottle with a cork or an airtight lid. Store in refrigerator up to 1 month.

Use in marinades for beef and pork and in vinaigrettes; or brush on bread cubes to toast for croutons.

Created date

August 2009

Nutritional Information

Calories 55
Caloriesfromfat 0.0 %
Fat 6.1 g
Satfat 1 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 0.0 g
Carbohydrate 0.2 g
Fiber 0.0 g
Cholesterol 0.0 mg
Iron 0.0 mg
Sodium 1 mg
Calcium 0.0 mg