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Epicurious

Red-Chile Oil

1.3

(1)

We like to make up a batch of this oil and keep it on hand for seasoning Asian dishes just before serving.

Cooks' note:

Oil keeps, covered and chilled, 3 months. Bring to room temperature before using.

Recipe information

  • Total Time

    30 min

  • Yield

    Makes about 1/4 cup

Ingredients

1/4 cup peanut oil
1 tablespoon dried hot red-pepper flakes

Preparation

  1. Heat oil with red-pepper flakes in a 1- to 1 1/2-quart heavy saucepan over moderate heat, swirling pan occasionally, until red-pepper flakes begin to sizzle, 30 seconds to 1 minute. Pour into a heatproof bowl and cool to room temperature. Stir before using.

TagsCondimentAsianChileVegetableDairy FreeGluten FreeVeganKetoEasyQuickMake Ahead5 Ingredients or Fewer30 Minutes or LessFryGourmet
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