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Combine oil, garlic, ginger, coriander, cinnamon and cardamom pods in large pot. Bring to a light simmer and let infuse for 2 hours. Ginger and garlic should be just barely sizzling.
Combine chiles, peppercorns and tamari in large bowl.
After oil has infused, turn the heat to high. When the ginger starts sizzling frantically, carefully pour oil through a metal sieve, over chiles. Stir to combine, then let cool completely before storing in clean glass jars.
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|Serving Size: 1 Serving (14g)|
|Recipe Makes: 100 Servings|
|Calories from Fat: 121 (100%)|
|Amt Per Serving||% DV|
|Total Fat 13.6g||18 %|
|Saturated Fat 1.1g||5 %|
|Monounsaturated Fat 7.9g|
|Polyunsanturated Fat 4g|
|Cholesterol 0mg||0 %|
|Sodium 15.7mg||1 %|
|Potassium 3.3mg||0 %|
|Total Carbohydrate 0.2g||0 %|
|Dietary Fiber 0.1g||0 %|
|Sugars, other 0.1g|
|Protein 0.1g||0 %|
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Calories per serving: 121
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