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    You are in: Home / Recipes / Spicy Chili Oil Recipe
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    Spicy Chili Oil

    Average Rating:

    7 Total Reviews

    Showing 1-7 of 7

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    • on January 27, 2007

      Not enough stars for this recipe! I can't believe how easy it is. My BF usually dumps the whole jar on his food when we go to dim sum or pho. I have tried purchased chili oil at the market but have never been impressed with it. This beats them all! I used 1 1/2 oil and 1/2 cup of crushed chilis and it came out extra spicy! The oven gives the chili oil a somewhat roasted flavor. Thank you so much Calee for this recipe I'll make again and again!

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    • on September 20, 2009

      This is a very mild flavoured oil. I used 3 teaspoons of crushed pepper plus a quarter cup of dried whole chilies, and it still has very little heat compared to the level we're accustomed to in a chili oil. We really liked the flavours from the roasted garlic and ginger though, so next time I'll just add LOADS more chili (and try and strain it a bit better :)). Thanks Calee! Made for PAC Fall 2009.

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    • on August 06, 2008

      *This IS what I've been looking for* I drove myself nuts trying to find this in the store... I was so happy to have found your recipe. It's perfect! I added more crushed pepper cause I like it spicy too. This went terrific in my sauce for Shrimp Pot Stickers (Dumplings) Thank you, thank you for sharing this hard-to-find oil.... where I live anyway ;) (Made for Bevy Tag 8/08) *SUPER!!!!*

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    • on April 18, 2007

      I can find a hundred uses for this spicy oil - tonight it is being used with roasted pottoes & turnips- Also with a tofu recipe - It is lovely and spicy and will give a lift to anything you use it with Thanks for posting calee

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    • on January 14, 2007

      Terrific! I doubled the crushed pepper because I like my chili oil to be spicier. Great flavor!

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    • on November 30, 2006

      Easy to make and tasty too! I'm a wimp so used a little less red pepper flakes. Used in a veggie stir fry! Thanks!

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    • on July 30, 2006

      We had a stir-fry dinner and tried this a couple of different ways. We tried it straight for dipping potstickers, and also substituted this for bottled purchased chili oil in a stir-fry sauce. The color was good and clear and the flavor was pretty good - not as spicy as the purchased. It's easy to make, keeps well (I made it several days ago), and I'm sure it's cheaper than store bought. Next time, I would add more chili flakes for personal preference. Thanks, Calee.

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    Nutritional Facts for Spicy Chili Oil

    Serving Size: 1 (236 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 1953.5
     
    Calories from Fat 1963
    10%
    Total Fat 218.1 g
    335%
    Saturated Fat 28.2 g
    141%
    Cholesterol 0.0 mg
    0%
    Sodium 4.0 mg
    0%
    Total Carbohydrate 5.8 g
    1%
    Dietary Fiber 0.7 g
    3%
    Sugars 0.8 g
    3%
    Protein 1.0 g
    2%

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