Hot Pepper Oil

Submitted by Nimz_

"Use this to season and flavor ingredients to liven up any recipe. The oil can last indefinitely refrigerated. Original from the Cuisine of California"

 

• Ready In: 15mins
• Ingredients: 2
• Yields: 1 cup

ingredients

• 1⁄4 cup hot red pepper flakes
• 1 cup oil

directions

1. Combine pepper flakes and oil in a saucepan over medium heat.
2. Bring to a boil then immediately turn off heat.
3. Let cool.
4. Leave pepper flakes in oil.
5. They will fall to the bottom and the oil can be used in seasoning.
6. The oil will become hotter as it stands.

Reviews

[TasteTester]

I used this oil last night when I made Nimz' Recipe #237746, #237746. It has a great spicy flavor -- and gets hotter as it hits the back of your mouth. I strained out the pepper flakes because they kept coming out of the bottle when I poured the oil, and I wanted a clear oil. The oil won't get any hotter because I took out the pepper flakes, but I love it just the way it is anyway! Thanks for another good recipe, Nimz.

 

[WokRokr]

I made this concoction using some chipotles that I had smoked. What an awesome oil! This is my standard go to for all of my stir fry oil. Thanks for sharing..

 

[loof751]

Holy cow - this is amazing! I made this to use for your recipe #237746 and it was terrific! I also brushed some on slices of French bread, broiled, then melted some cheddar on top - yum! Pizza dough, chicken, burgers - I can think of so many uses for this - thanks for sharing the recipe!

 

[gailanng]

I'm delirious that I found this Pepper Oil! The heat must be going to my head. Used with your recipe #237746, but have plans for another 100 uses.

 

[Andi Longmeadow Farm]

I made this a long, long time ago, but was reminded today I never left a review. As I love all things very spicy, I was drawn to this recipe, and embraced it with open arms. I followed this exactly, and used the oil the next evening to brush lightly on breadsticks, before putting them into the oven. Since then, I brush this on pizza dough, added 1 teaspoon to a fresh tomato salad dressing for a kick, and brushed this onto a non stick skillet, once for salmon and more times then I can count for scrambled eggs. I added an Habanero (chopped and de/seeded, de/veined) once to it, took it out after about 5 hours, and the oil was really zinging then. Thanks, ~Nimz~ already a staple in our household.