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Recipe Summary

Yield:
1 1/2 cups.
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Source

Oxmoor House Cooking Light Collection

Nutrition Facts

55 calories; calories from fat 0%; fat 6.1g; saturated fat 1g; mono fat 0g; poly fat 0g; protein 0g; carbohydrates 0.2g; fiber 0g; cholesterol 0mg; iron 0mg; sodium 1mg; calcium 0mg.
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