“This orange-chile oil can be used on almost anything, but it’s particularly good drizzled on any sashimi-grade fish with a dash of soy sauce or a pinch of sea salt, or used as a base for a vinaigrette.” – Around the Fire
- ⅓ cup dried hot chiles (such as Thai, pequin, or arbol, stemmed)
- 2 cup neutral-flavored vegetable oil (plus ⅓ cup more as needed)
- 1 tablespoon kosher salt
- ¼ cup Hungarian sweet paprika
- 3 oranges (zest only)
In a dry skillet, toast the whole chiles until slightly darkened but not blackened, about 3 minutes. Transfer to a food processor, then pulse to roughly chop.
In a small, heavy non-reactive pot over medium-high heat, combine 2 cups of the oil, the salt, and the chopped chiles. Once the oil starts to shimmer and the chiles start moving around, remove from the heat and add the paprika and orange zest. If the oil is too hot and the paprika starts to sizzle and burn, be ready to cool it off quickly by adding an additional ⅓ cup oil.
Let the mixture cool to room temperature, then strain through a fine-mesh strainer lined with a few layers of cheesecloth. This oil will keep indefinitely when stored in the refrigerator.