Feb 4, 2019Chatelaine
- Measure out oil. Heat a saucepan over medium. Add 2 tbsp oil, chili flakes and whole chilies. Cook, stirring, until chilies start to sizzle but before browning, about 1 min. (If peppers brown, start over, as this will affect taste.)
- Add remaining oil to pot. Heat until oil is warmed, about 2 min. Remove from heat and pour into a glass jar or an airtight bottle. Let cool, about 1 hr. Seal jar or bottle. Shake to disperse chilies.
Kitchen Tip: Fresh chili oil will be relatively mild but will release heat and spice as it ages. Keep refrigerated for up to 3 months.