Chili Oil
- Total:
- 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 4-ounce bottle. Seal the lid. Refrigerate up to 1 month.
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