Chili and Garlic Oil
Updated February 23, 2016 
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
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
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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.)
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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.
2000 Wolfgang Puck
