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Nutritional Info
  • Servings Per Recipe: 72
  • Amount Per Serving
  • Calories: 27.7
  • Total Fat: 3.0 g
  • Cholesterol: 0.0 mg
  • Sodium: 32.4 mg
  • Total Carbs: 0.2 g
  • Dietary Fiber: 0.0 g
  • Protein: 0.0 g

View full nutritional breakdown of Home-made Chili Oil calories by ingredient
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Home-made Chili Oil

Submitted by: BIGGIRL2082010
Home-made Chili Oil

Introduction

I love the chili oil at Chinese restaurants in the Silicon Valley and in Toronto, and have been spending a small fortune buying the bottled, ultra-salty stuff at the store. So I asked my friend (from the Sichuan province) for her recipe. Be warned, this one is SPICY - go easy on the servings until you get a feel for it! You can use it as a sauce on top of your favourite Chinese food, or just use a tablespoonful while you're cooking to give your homemade dishes that extra zing! And, of course, it's a great dipping sauce for just about anything ...

Yes, this recipe is pretty much all fat.

However, I eat it often enough that I need to know the calories it contributes to my body! :)
I love the chili oil at Chinese restaurants in the Silicon Valley and in Toronto, and have been spending a small fortune buying the bottled, ultra-salty stuff at the store. So I asked my friend (from the Sichuan province) for her recipe. Be warned, this one is SPICY - go easy on the servings until you get a feel for it! You can use it as a sauce on top of your favourite Chinese food, or just use a tablespoonful while you're cooking to give your homemade dishes that extra zing! And, of course, it's a great dipping sauce for just about anything ...

Yes, this recipe is pretty much all fat.

However, I eat it often enough that I need to know the calories it contributes to my body! :)

Number of Servings: 72

Ingredients

    0.5 cup chili flakes
    0.5 large onion, finely minced
    6 cloves of garlic, finely minced or mashed into a paste
    1 tsp. salt
    1 cup peanut oil

    A non-reactive container - glass worked well for me.

Directions

- Place the chili flakes, minced onion, garlic and half the salt in the jar and mix well (I just screw the lid on and shake it up).

- Heat the peanut oil in a heavy-bottomed pan (a cast iron wok works beautifully) until it just begins to smoke (peanut oil heats up really fast, so watch it carefully)

- Take the pan off the heat and let it sit for a minute or two

- Pour the hot oil into the container with the other ingredients

- Let it cool for an hour or two, and taste for salt, adding more if needed (this depends entirely on your tastebuds!)

- Store, tightly sealed, at room temperature.

Enjoy. This makes about 1.5 cups - and a serving size is a teaspoonful, so you'll get about 72 "servings" from this recipe.



Number of Servings: 72

Recipe submitted by SparkPeople user BIGGIRL208.






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