DIY Chile Oil
Add some spice and zest to a basic meal with this homemade chile condiment.
Photography by Christopher Testani
Recipe by Tara Holland
Ingredients
1/2 cup canola oil
2 tbsp. crushed red pepper
1 tsp. crushed Szechuan peppercorns
2 tsp. chopped garlic
2 tsp. chopped ginger
Preparation
Heat 1/2 cup canola oil until warmed. Off heat, stir in 2 tbsp. crushed red pepper, 1 tsp. crushed Szechuan peppercorns, and 2 tsp. each chopped garlic and ginger. Let cool. Store the oil in the fridge, where it will keep for about a month, giving you plenty of time to drizzle it over dumplings, noodles, and vegetables.
