Orange-Chile Oil

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Orange-Chile Oil

 

2 large oranges

1/3 cup coarsely crushed red chiles

1 teaspoon achiote seed

1 teaspoon kosher salt

1 large garlic clove, peeled and crushed

1 2/3 cups corn or peanut oil

3 tablespoons sesame oil

 

Wash and scrub oranges with a small brush; dry. Using

a vegetable peeler peel off the orange zest (leave the

white pith behind--too bitter) and mince finely. (I

used a zester and didn't bother to mince because it

was fine enough.) Combine zest with remaining

ingredients in a heavy non-aluminum saucepan. Over

medium-low heat, heat to 225 F on a deep-frying

thermometer and let simmer for 15 minutes. Remove from

heat and let cool. Solids will drop to the bottom. If

you like, strain through a fine strainer. Pour into a

clean glass bottle.

Uses: Brush on some fish or chicken when it comes out

of the broiler, grill or steamer. (Especially nice on

prawns.) Drizzle some on hot pasta and toss with

steamed vegetables. Add to marinades. Use in salad

dressing for a bit of zip

 

 

 

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