- Level: Easy
- Total: 2 hr 7 min
- Prep: 2 min
- Inactive: 2 hr
- Cook: 5 min
- Yield: 2 cups
Ingredients
2 cups olive oil
4 teaspoons dried crushed red pepper flakes
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.
