Chili Oil

1/2 cup olive oil
1 teaspoon crushed red pepper flakes

In a small heavy pan, heat the oil and red pepper flakes over low heat, stirring occasionally until a thermometer inserted into the oil registers 180°, about 5 minutes.

Remove from heat and let cool to room temperature, about 2 hours.

Transfer the oil and pepper flakes to a 4 oz. bottle or other small container and seal the lid.

Refrigerate up to 1 month.


Taylor Classic Line Glass Candy and Deep Fry Thermometer

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