CHILI OIL RECIPE

COMPONENTS:

• OLIVE OIL (OLEA EUROPAEA)

450 millilitre

• CRUSHED CHILI PEPPER FLAKES

5 tea spoon(s)

• SAUCEPAN

1 unit

• OIL BOTTLES

500 millilitre

INSTRUCTIONS / DESCRIPTION:

Slowly warm the olive oil in a saucepan. Add the chilli flakes to the oil and heat for 3-4 minutes. Remove from the heat and leave the oil to cool for about 2 hours.

Transfer the oil and pepper flakes to a bottle. Seal the lid. Refrigerate up to 1 month.

Chili infused oil is perfect when you want to add heat for your salad, pizza or thai soups such as Tom yum goong or Tom kha gai.

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