Monday, May 12, 2008

Infused Chili Oil ™

This oil is often used in Asian cooking. I use it for almost anything.

1/3 c oil (canola or olive)
1/
2 -3 T red pepper flakes (to taste)
1/4 tsp lemon juice (optional)

1 clove garlic crushed, chopped (optional)
Zest of 1 lemon (optional)
1/8 tsp fresh ginger chopped (optional)

Heat skillet pan on medium high heat. Reduce heat to medium and add oil. Heat pan for 1 minute.

Remove skillet from heat (to prevent pepper flakes from burning), add red pepper flakes. Add remaining ingredients. Let cool and put in container. Refrigerate when cooled.

Makes 16  1 tsp
servings.


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