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.
Oxmoor House Cooking Light Collection
You May Like
Sign Up for our Newsletter
Join our newsletter for free recipes, healthy living inspiration, and special offers.