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 bottle. Seal the lid. Refrigerate up to 1 month.


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4.6 25
I notice several comments below that suggest adding garlic to the infusion. if garlic is used, the shelf life is significantly shortened because the anaerobic conditions in the oil can lead to germination of Clostridium botulinum, found naturally in soil, which could then lead to botulism. item not reviewed by moderator and published
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. item not reviewed by moderator and published
So, who does not like freshly infused olive oil? Show of hands. I thought not. item not reviewed by moderator and published
This was heavenly with bread or to use for many other recipes. Thank you Giada! item not reviewed by moderator and published
This is a great substitute for plain jane olive oil item not reviewed by moderator and published
here is my chili recipe it has garlic and onion. Its so good go to this website to check it out. http://www.ehow.com/how_5221798_make-oily-red-chili-salsa.html item not reviewed by moderator and published
I love to use this for anything requiring olive oil. It adds a great spicy flavor to any dish. item not reviewed by moderator and published
but don't breath deep!!!! love this oil with rachael rays chimichongas!!! item not reviewed by moderator and published
Love the stuff! Cook everything in it now! Mmmmm........... item not reviewed by moderator and published
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 item not reviewed by moderator and published

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Easy Holiday Appetizers