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Ingredients
- 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.
Please Note: Nutritional values listed may vary from final results depending on actual measurements and brands used to prepare the recipe.
Nutrition Facts
Chili Oil
Serves: 1
| Amount Per Serving 1/2 cup | ||
|---|---|---|
| Calories | 957.22 kcal | |
| % Daily Value* | ||
| Total Fat 108.04 g | 166.2% | |
| Saturated Fat 14.92 g | 74.6% | |
| Trans Fat | ||
| Cholesterol 0.0 mg | 0 | |
| Sodium 2.86 mg | 0.1% | |
| Total Carbohydrate 0.54 g | 0.2% | |
| Dietary Fiber 0.22 g | 0.9% | |
| Sugars 0.32 g | ||
| Protein 0.08 g | ||
| Vitamin A 1.13 % | Vitamin C 0.27 % | |
| Calcium 0.14 % | Iron 3.62 % | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Beckies Kitchen