Home-made Chili Oil
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
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.
- 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.