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the low carb way

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Chili Oil

Posted by Solitary Dancer on April 24, 2007

Chili Oil

This was seen on Food Network TV. Giada suggests to use regular olive oil as it is milder and better suited to the recipe than extra virgin olive oil.

This sounds like a great way to add some zip to our recipes.

INGREDIENTS:

2 cups olive oil
4 teaspoons dried crushed red pepper flakes

DIRECTIONS:

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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