Make this chili oil and keep it in your fridge for up to 6 months! Add it to any dish or marinade that needs a little kick – meat, chicken, fish, rice, noodles, grains, salad dressings…I could go on for days!
- 1½ cups vegetable peanut, or grapeseed oil
- 3/4 cup red pepper flakes
Heat the oil over medium high for 5 minutes.
Add the red pepper flakes to a heat-proof bowl. Add the oil. Let cool for 2 hours. Refrigerate. Keeps for 6 months.