Tien Tsin Chili Peppers

Traditional for Asian cooking. Very hot, bright red, 1-2″” pods. Add whole to soup and stir-fry. Remove before serving. To make chili oil: (commonly used in small amounts for stir-frying) Heat 2 TB. peanut or sesame oil. When very hot, add 10 peppers, fry until brown (3-5 minutes). Remove from heat, add 1/2 cup peanut oil. Stir,pour into glass jar, strain peppers out if desired. Great mixed with soy sauce for a hot dipping sauce, use 1/3 cup soy, 1 TB. chili oil, and a dash of ginger and garlic. Mix in 1-2 TB. in 1 cup ketchup for BBQ sauce.

30,000 heat units