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Epicurious

Chili Oil

This simple recipe is not only great for bread-dipping, but can also be used to liven up the flavors in other dishes—as your cooking oil, or in salad dressing, or as a pasta topping, or just drizzled over grilled fish or meat.

Recipe information

  • Yield

    makes 1/2 cup

Ingredients

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

Preparation

  1. In a small, heavy saucepan, heat the oil and red pepper flakes over low heat, stirring occasionally, until a thermometer inserted into the oil registers 180°F, about 5 minutes. Remove from the heat and let cool to room temperature, about 2 hours. Transfer the oil and pepper flakes to a 4-ounce bottle or other small container and seal the lid. Refrigerate up to 1 month.

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