INFUSED CHILI GINGER OIL

Yield: 1 pint

Ingredient Amount

Peanut oil 14 oz.

Dark sesame oil 2 oz.

Chinese red chilis, dried 1/2 oz.

Whole fermented black beans 1 oz.

Garlic, peeled and crushed 4 cloves

Ginger, peeled and crushed 1” piece

Method

1. Combine all ingredients in a small pot, heat gently until oil begins to bubble lightly. Hold at that temperature for about 15 minutes and then allow to cool to room temperature.

Strain into a clean glass jar. Cover, label, date, and refrigerate for up to 1 month