Hot Pepper Oil Recipes
HOT PEPPER OIL
Use this to season and flavor ingredients to liven up any recipe. The oil can last indefinitely refrigerated. Original from the Cuisine of California
Provided by Nimz_
Categories Very Low Carbs
Time 15m
Yield 1 cup
Number Of Ingredients 2
Steps:
- Combine pepper flakes and oil in a saucepan over medium heat.
- Bring to a boil then immediately turn off heat.
- Let cool.
- Leave pepper flakes in oil.
- They will fall to the bottom and the oil can be used in seasoning.
- The oil will become hotter as it stands.
Nutrition Facts : Calories 1957.1, Fat 218.5, SaturatedFat 28.3, Sodium 8.4, Carbohydrate 6.5, Fiber 2.6, Sugar 3.8, Protein 1
HOT PEPPER OIL - TUCSON'S EL CHARRO
Make and share this Hot Pepper Oil - Tucson's El Charro recipe from Food.com.
Provided by Mme M
Categories Southwestern U.S.
Time 10m
Yield 2 cups
Number Of Ingredients 2
Steps:
- Put the oil and peppers in a saucepan. Heat until the fizzing stops, taking care not to let the mixture smoke. Cool this.
- Strain through a sieve.
- Funnel the oil into a dry bottle to which you have added a dry whole pepper, for appearance and to denote its spicy flavor.
Nutrition Facts : Calories 2774.3, Fat 264, SaturatedFat 24.2, Sodium 79.9, Carbohydrate 150.9, Fiber 72.5, Sugar 27.6, Protein 32
CHILI OIL
Steps:
- 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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