Chili Oil

Total Time:
2 hr 7 min
2 min
2 hr
5 min

2 cups


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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    I followed the instructions to the letter. When I poured the two cups of oil plus four teaspoons of red pepper flakes into a 4-ounce bottle, it overflowed and made a mess. You may be pretty, but you sure are horrible at math. The four ounces that did not end up on my kitchen counter, cabinets, and floor was delicious, I'll give you that. Great on chilled tripe, fried pigs ears, grilled sardines, or even a simple Napoletana pizzetta.
    So, who does not like freshly infused olive oil? Show of hands. I thought not.
    This was heavenly with bread or to use for many other recipes. Thank you Giada!
    This is a great substitute for plain jane olive oil
    here is my chili recipe it has garlic and onion. Its so good go to this website to check it out.


    I love to use this for anything requiring olive oil. It adds a great spicy flavor to any dish.
    but don't breath deep!!!! love this oil with rachael rays chimichongas!!!
    Love the stuff! Cook everything in it now! Mmmmm...........
    I like the idea of making the chili oil ahead. For my own taste, I decreased the dried red pepper flakes. I used the chili oil with broccoli rabe. Just sauted 3 cloves of garlic in the oil then added the rabe. I also sauted tilapia in the oil. thanks for the recipe.
    E. Aquino
    Jackson NJ
    . . . and super versatile! This was so easy to make, and like others here, I poured it back into the olive oil bottle for easy storage and use. It'll be a great base for salad dressing, can be brushed over shrimp or chicken before cooking, and best of all will be used again for one of the easiest, quickest, most delicious pasta dishes ever! In addition, it'll make a wonderful gift at holiday time - perfect for our "foodie friends." Regarding the quality of ingredients - like any other simple dish, the quality of the end product depends entirely on the quality of the "raw" products, so buy wisely. Get the best olive oil you can afford. For the red pepper flakes, I "make" my own by growing the chilis, drying them, and grinding them in my food processor. If you don't have the space to grow your own, buy them fresh at a farmers' market, string them up to dry, grind, and store in the refrigerator. They keep almost indefinitely. Viola!
    This is such an easy way of infusing spice into dishes! I am always amazed at how elegant, tasty and easy recipes Giada provides for her viewers!
    Was not hot and I used extra red peppers.. Great idea , will use over and over I am sure.. can't wait to make the spicey chicken paired with this oil again.
    Very easy to make. You can use this oil with so many different things. The hot creeps up on you. Very Good!
    love the flavor that it adds
    The hotness creeps up on you, and tastes wonderful! Enjoy this super simple, versatile recipe.
    I made this oil last night for the Wicked Hot Chocolate Mousse. Not only was it SUPER easy, but the chili peppers REALLY add a kick to the oil. It's delicious. I can't wait to try it with meat.
    Easy and delicious!
    perfect for anything, have used it for frying chicken and more
    I made tis oil and liked it so much I've tried it in almost everything from baked chicken to marinara sauce and back!! I really liked it in the Wicked Hot Chocolate Mousse!!!
    This oil will be a great compliment to other dishes.
    Good recipie, but I used 2 tablespoons for my oil. Probably could have used 3.
    Easy to make never thought that you could use red crush pepper.
    When I saw the show, I thought I heard, "4 cups of olive oil and 4 TABLEspoons of red pepper flakes" (not TEAspoons). I used 2 cups of olive oil and 2 tablespoons flakes. As an added kick, I took a whole bulb of garlic and put it in the micro for about 15 seconds. The cloves slid right out, chopped them finely and added them to the oil. I didn't use a thermometer, but when tiny bubbles started coming up from the bottom of the pan I took it off the heat. Using a funnel I poured the oil back into the bottle of olive oil I used and can now dispense it like usual. Tastes great! Not too hot (for me).
    Certainly a simple recipe for a useful oil to have on hand -- but I had a very hard time trying to find red pepper flakes as red and fresh as the ones used on the show! My oil did not turn out as beautiful -- I found that I got better color and flavor by straining out the flakes that I heated with the oil, then adding more dry flakes to the still-warm oil. Watch out that you don't heat the oil too much -- you'll get nasty, dark, bitter flakes.

    In the obsessive and not very important mathematical detail department -- exactly how is that two cups of oil plus pepper flakes end up fitting in a "4-ounce bottle?" Maybe four 4-ounce bottles....
    i have used your recipe with crushed ghost chili from the magic plant company. it's lovely and extremely hot. i am now planning to buy the scorpion peppers and make scorpion chili oil.
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