BEST CHILLI OIL RECIPES

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CHILLI OIL RECIPE | DELICIOUS. MAGAZINE



Chilli oil recipe | delicious. magazine image

Chilli lovers rejoice! Our chilli oil recipe is quick and easy to make. Drizzle over pizza, pour into pasta sauces or add a dash to your favourite recipe.

Provided by delicious. magazine

Total Time 10 minutes

Prep Time 10 minutes

Yield Makes 500ml

Number Of Ingredients 3

500ml extra-virgin olive oil
5 tbsp mixed dried chilli flakes (visit https://www.coolchile.co.uk/coolchile.co.uk for a good selection)
2-3 long dried chillies

Steps:

  • Heat the olive oil and chilli flakes in a large pan over a low heat for 5 minutes, making sure the oil doesn’t start to smoke. Remove from the heat and leave to cool for 5 minutes, then pour into a sterilised glass bottle or bottles. Insert the long dried chillies into the neck of the bottle, then seal.

Nutrition Facts : Calories 76kcals, FatContent 8.3g (1.2g saturated), ProteinContent 0.1g, CarbohydrateContent N/A, FiberContent 0.4g

CHILI OIL RECIPE | GIADA DE LAURENTIIS | FOOD NETWORK



Chili Oil Recipe | Giada De Laurentiis | Food Network image

Provided by Giada De Laurentiis

Categories     condiment

Total Time 2 hours 7 minutes

Prep Time 2 minutes

Cook Time 5 minutes

Yield 2 cups

Number Of Ingredients 2

2 cups olive oil
4 teaspoons dried crushed red pepper flakes

Steps:

  • Combine the oil and crushed red pepper flakes in a heavy small saucepan. Cook over low heat until a thermometer inserted into the oil registers 180 degrees F, about 5 minutes.
  • Remove from heat. Cool to room temperature, about 2 hours. Transfer the oil and pepper flakes to a 4-ounce bottle. Seal the lid. Refrigerate up to 1 month.

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CHILLI OIL RECIPE | DELICIOUS. MAGAZINE
Chilli lovers rejoice! Our chilli oil recipe is quick and easy to make. Drizzle over pizza, pour into pasta sauces or add a dash to your favourite recipe.
From deliciousmagazine.co.uk
Reviews 5
Total Time 10 minutes
Cuisine British recipes
Calories 76kcals per serving
  • Heat the olive oil and chilli flakes in a large pan over a low heat for 5 minutes, making sure the oil doesn’t start to smoke. Remove from the heat and leave to cool for 5 minutes, then pour into a sterilised glass bottle or bottles. Insert the long dried chillies into the neck of the bottle, then seal.
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