Exceedingly hotΓÇöuse sparingly. A few drops are superb in dipping sauces for dumplings, or in dressings for Asian vegetable dishes.
Coarsely chop in a blender or spice grinder:
1 cup dried chili peppers, preferably Thai
Transfer to a stainless-steel saucepan and add:
3/4 cup peanut oil
Cook over medium heat until the peppers begin to foam. Remove from the heat when some of the smallest flecks on the side of the pan blacken. Cover, and let sit for 4 to 6 hours. Strain through a dampened paper coffee filter into a scrupulously clean jar or bottle. This keeps, covered and refrigerated, for up to 1 month.
