Chili Oil

Total Time:
2 hr 7 min
Prep:
2 min
Inactive:
2 hr
Cook:
5 min

Yield:
2 cups
Level:
Easy

Ingredients
Directions

Combine the oil and crushed red pepper flakes in a heavy small saucepan. Cook over low heat until a thermometer inserted into the oil registers 180 degrees F, about 5 minutes.

Remove from heat. Cool to room temperature, about 2 hours. Transfer the oil and pepper flakes to a 4-ounce bottle. Seal the lid. Refrigerate up to 1 month.


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    This recipe is featured in:

    Easy Holiday Appetizers