HEAT A WOK OR SKILLET over high heat and add the oil. Continue to heat until the oil begins to smoke. Remove the wok from the heat and add the chiles and peppercorns. Allow the mixture to cool undisturbed, then pour it into a jar. Let the mixture sit for 2 days, covered, and then strain the oil. It will keep indefinitely. Makes 2/3 Cup KEN HOM PRODIGY GUEST CHEFS COOKBOOK
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|Serving Size: 1 Serving (154g)|
|Recipe Makes: 1|
|Calories from Fat: 1278 (100%)|
|Amt Per Serving||% DV|
|Total Fat 144.1g||192 %|
|Saturated Fat 24.3g||122 %|
|Monounsaturated Fat 66.5g|
|Polyunsanturated Fat 46.1g|
|Cholesterol 0mg||0 %|
|Sodium 1.1mg||0 %|
|Potassium 36.8mg||1 %|
|Total Carbohydrate 1.2g||0 %|
|Dietary Fiber 0.3g||1 %|
|Sugars, other 0.9g|
|Protein 0.2g||0 %|
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Calories per serving: 1278
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