Green onion and chili oil
2 tsp red chili flakes
1/4 to 1/3 cup peanut oil
Add sea salt and fresh-ground black pepper to taste
Put everything in a small, microwave-safe serving bowl. Cover with a paper towel and microwave on high 1 minute. Let cool for a moment, then set out on the table, or use the oil to sauce other dishes. This sauce should be used soon after it is made, it is not meant to saved or made ahead.
Our favorite ways to enjoy this elixir is by dipping Orange Infused Barramundi and Julienne Salad in it.
*This recipe was inspired
by a Weeknight Kitchen Recipe from Lynn Rosetto Kasper
of the Splendid Table
**You may substitute olive oil,
peanut oil was chosen for the lovely way it pairs with the other flavors
in the recipe.
***Photo Credit - Momofukufor2.com
