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Chili Oil


2 cups olive oil
4 teaspoons dried crushed red pepper flakes


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 F, 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.


Great to use to cook Chicken in and toss with angel hair pasta! Great for SPICY food lovers!

George Christidis