You might marvel at the special taste ,Before you make chili Cut off the stems of the dried chilies and remove the seeds.
Made with hot chile peppers, chili oil is the secret ingredient in many Szechuan pepper dishes. Besides its use in cooking, chili oil (also called hot chili oil or pepper oil) is frequently served as a condiment in dim sum or noodle restaurants. Like all hot oil infusions, the secret to making chili oil lies in getting the temperature of the heated oil just right. Too cool and the oil won’t absorb the flavors; too hot and the chili flakes will burn. Ideally, the temperature should be about 225 – 240 degrees Fahrenheit (107 to 122.5 degrees Celsius). For best results, use peanut or canola oil. You can also use olive oil if desired; just make sure it has a high enough smoking point. (Steer clear of extra virgin olive oil).
10 – 12 small dried chilies (1 – 2 inches long) to make 2 tablespoons coarsely chopped chili flakes
1/2 cup peanut, canola, or olive oil.
1 tablespoon sesame oil, optional
1.Chop the chiles into coarse flakes (it's easiest to do this by processing them in a blender for about 20 seconds).
(Handle the chile peppers with care - the oil in capsicum can be very dangerous for your skin and eyes. You may want to wear plastic gloves when handling the chile peppers. Be sure to wash your hands thoroughly with soap and water afterward).
2.Place the chili flakes in a heat resistant jar with a seal.
4.Remove the skillet from the heat. Wait 3 minutes, or until the oil has cooled to 225 – 240 degrees Fahrenheit (107 to 122.5 degrees Celsius).
5.Pour the oil over the flakes. Add 1 tablespoon sesame oil if using.
6.Leave the chili oil for at least 1 hour to give the flavors a chance to blend (longer if adding sesame oil). Use as desired in recipes or as a dipping sauce with dumplings and noodles. Stored in a sealed container in the refrigerator, chili oil will last for at least one month.