Vegetable oil in which hot red chiles have been steeped to release their heat and flavor. This spicy-hot oil is red-colored (from the chiles) and is a mainstay of Chinese cookery. It will keep 6 months at room temperature, but will retain its potency longer if refrigerated.
chili oil
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 | hot-and-sour (culinary) |
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- hot-and-sour (culinary)
- oils (culinary)
- Banadura Salata B'Kizbara (recipes)
- fats and oils (culinary)
