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Chili and Garlic Oil

Updated February 23, 2016
(1 Votes)

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Brush this flavorful oil on pizza dough or blend it into paste dough. It can also be used for sautéing ingredients for pastas.

To Prepare Ahead: Through step 2, oil will last 2 to 3 weeks.

CostInexpensive

Easy

Total Timeunder 2 hours

Make Ahead RecipeYes

Dietary Considerationegg-free, gluten-free, halal, kosher, lactose-free, low carb, peanut free, soy free, tree nut free, vegan, vegetarian

Five Ingredients or LessYes

Taste and Texturegarlicky, hot & spicy

Type of DishCondiments

Ingredients

  • 1 whole head garlic (about 2½ ounces), cloves separated and peeled
  • 1 cup extra-virgin olive oil
  • 1 tablespoon red pepper flakes

Instructions

In a small saucepan, combine the garlic cloves and olive oil and bring to a boil. Reduce the heat and simmer until the garlic turns gorcen brown, 10 to 15 minutes. (Do not let the garlic get too dark because the oil with have a bitter taste.)

Let cool and then add the red pepper flakes. Infuse for at least 2 hours to allow the flavors to blend. Refrigerate in a covered container.

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