Hot chili peppers are key to Morocco's famous condiment, harissa, and they're also used to make a fiery chili oil. Although chili oil is an Asian influence, some Moroccans like it as a condiment or to spice things up when frying msemen, sausage, meats, or when preparing sauces and other dishes.
The following hot infusion method uses Moroccan chili pepper flakes, which also might be called Moroccan hot paprika, piment fort, or felfla harra. The oil will be ready to use in about an hour. Allow the infusion to sit overnight for a hotter quality.
Yields 1 cup.
- 1 cup vegetable oil
- 6 tablespoons dried chili pepper flakes (Moroccan felfla harra)
Set out a clean glass bowl or jar and add the chili pepper flakes.
In a small saucepan, heat the oil over medium heat just until smoking. Allow the oil to cool in the pan for a few minutes.
Pour the oil over the chili pepper flakes and set aside to cool for an hour or as long as desired. (Cover once the oil has cooled.) Strain, and store in a clean, airtight glass container.
