Hot Thai Oil

Ingredients

• 1 teaspoon sesame oil dark
• 4 cloves garlic halved
• 2 tablespoons gingerroot minced peeled
• 2 cups vegetable oil; peanut oil preferred divided
• 2  chile peppers dried red
• 2 tablespoons pepper dried red crushed
• 0.5 inch tangerine rind divided
• 2 tablespoons vinegar white

Equipment

• bowl
• paper towels
• sieve
• blender
• cheesecloth

Directions

1. Combine garlic and vinegar in a small glass bowl; cover and refrigerate at least 8 hours.
2. Drain garlic, discarding vinegar; rinse and pat dry with paper towels.
3. Combine garlic, crushed red pepper, gingerroot, 8 tangerine strips, and 1 1/2 cups peanut oil in container of an electric blender; cover and process until minced, stopping once to scrape down sides.
4. Pour mixture into a jar; add remaining 1/2 cup peanut oil and sesame oil. Cover and refrigerate 24 hours.
5. Let oil stand at room temperature 2 hours.
6. Pour mixture through a wire-mesh strainer lined with 2 layers of cheesecloth into a decorative bottle or jar, discarding solids.
7. Add remaining tangerine strips and red chiles. Seal bottle with a cork or an airtight lid. Store in refrigerator up to 1 month.
8. Use in marinades for beef and pork and in vinaigrettes; or brush on bread cubes to toast for croutons.