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Chili Oil


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Chili Oil 0 Picture


  • 2 cups olive oil
  • 4 teaspoons dried crushed red pepper flakes


Servings 2


Step 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, 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.

This recipe yields 2 cups.

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