Chile Oil

1. 1

   Put the chile flakes in a dry glass jar.

2. 2

   Attach a deep-fry thermometer to a small saucepan and add the oil.

3. 3

   Heat over medium-high heat until smoking hot (the temperature will top 400F) and remove from the heat.

4. 4

   Wait 5 to 7 minutes for the temperature to decrease to 325 to 350F (drop a chile flake in and it should gently sizzle), and then pour the oil into the glass jar.

5. 5

   The chile flakes will sizzle and swirl and then settle down.

6. 6

   Cool completely before covering and storing.

7. 7

   Give it a couple days to mature before using.

8. 8

   Chile oil keeps for months in the cupboard.

* Per serving · 4 servings · Values may vary.

No additional tips available.