
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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