Chili Oil

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  • Level: Easy
  • Total: 2 hr 7 min
  • Prep: 2 min
  • Inactive: 2 hr
  • Cook: 5 min
  • Yield: 2 cups
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2 cups olive oil

4 teaspoons dried crushed red pepper flakes


  1. 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.
  2. 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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