Spicy Chili Oil

This is my new favorite add-it-to-just-about-anything ingredient. I hate the word “condiment,” otherwise I might call it that. Makes it sound like ketchup (ick). Drizzle this sassy number on salads, pizza, pasta, popcorn, sandwiches, eggs, vegetables or anything that could use a kick in the pants.

1/2 cup olive oil
1 teaspoon crushed red pepper flakes

Before you begin, prepare the bottle or jar in which you plan to store the oil. It should be extremely clean (i.e. use the dishwasher or very hot, soapy water) and importantly, completely dry.
Heat the oil and red pepper flakes in a small saucepan over medium low heat. Allow it to cook for a full 5 minutes, then cool completely. Pour the cooled oil into the prepared clean container then seal and store in the refrigerator for up to 3 weeks.
The oil will harden in the fridge, so let it sit at room temperature to return to a liquid state before using. If you are in a hurry (as I often am – must have popcorn NOW!), you can set it in a mug of warm water to expedite the process.

Preparation time: 5 minutes, plus cooling time

Cooking time: 5 minute(s)

Number of servings (yield): 1/2 cup

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