Chili Oil

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Easy to make never thought that you could use red crush pepper.

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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.

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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....