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Hot Thai Oil

Yield 1 1/2 cups.


  • 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

Nutrition 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

How to Make It

  1. 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.

  2. 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.

  3. 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.

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

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