Hot Pepper Oil

"Use this to season and flavor ingredients to liven up any recipe. The oil can last indefinitely refrigerated. Original from the Cuisine of California"
 
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photo by loof751 photo by loof751
photo by loof751
photo by gailanng photo by gailanng
photo by Outta Here photo by Outta Here
Ready In:
15mins
Ingredients:
2
Yields:
1 cup
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ingredients

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directions

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

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Reviews

  1. 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.
     
  2. 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..
     
  3. 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!
     
  4. 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.
     
  5. 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.
     
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RECIPE SUBMITTED BY

I was one of the original members of Recipezaar that was truly a community of individuals that enjoyed each other in forums and chat rooms. I've been a member of this site since 2003. Made some tremendous friends that I still think of often. I'll continue coming here because my recipes are here and so many more that I tried over the years as a member. It's just a tad boring now and just another recipe site like all the rest. Sad.
 
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