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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
4 cloves garlic, halved |
2 tablespoons white vinegar |
2 tablespoons dried crushed red pepper |
2 tablespoons peeled, minced gingerroot |
12 (1/2-inch) strips tangerine rind, divided |
2 cups peanut oil, divided |
1 teaspoon dark sesame oil |
2 dried red chile peppers |
Directions:
1. Combine garlic and vinegar in a small glass bowl; cover and refrigerate at least 8 hours. Drain garlic, discarding vinegar; rinse and pat dry with paper towels.
2. 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. Pour mixture into a jar; add remaining 1/2 cup peanut oil and sesame oil. Cover and refrigerate 24 hours.
3. Let oil stand at room temperature 2 hours. Pour mixture through a wire-mesh strainer lined with 2 layers of cheesecloth into a decorative bottle or jar, discarding solids. Add remaining tangerine strips and red chiles. Seal bottle with a cork or an airtight lid. Store in refrigerator up to 1 month.
4. Use in marinades for beef and pork and in vinaigrettes; or brush on bread cubes to toast for croutons.
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