Shows
Popular Shows
In the Kitchen
Chili Oil
- Level: Easy
- Total: 2 hr 7 min
- Prep: 2 min
- Inactive: 2 hr
- Cook: 5 min
- Yield: 2 cups
Share This Recipe
- Level: Easy
- Total: 2 hr 7 min
- Prep: 2 min
- Inactive: 2 hr
- Cook: 5 min
- Yield: 2 cups
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.
Looking for Something Else?
Classes You May Also Like
Chad Sarno
Dairy-Free Sour Cream
2m
Easy
CLASS
Elena Besser
Cranberry and Olive Oil Corn Muffins
35m
Easy
CLASS
Odette Williams
Tangy Olive Oil Cake
25m
Easy
CLASS
Jordan Andino
Olive Oil-Poached Cod
10m
Easy
CLASS
Take a Class on
Food Network Kitchen
Geoffrey Zakarian
Olive Oil Granola Bars
4m
Easy
CLASS
Justin Chapple
Ricotta Toasts with Walnut Dukkah, Olive Oil and Honey
23m
Easy
CLASS
Megan Mitchell
Gluten-Free Roasted Garlic and Herb Gravy
23m
Easy
CLASS
