Chile Infused Oil


3 cups of Oil (Canola, Corn, Peanut or Olive Oil)

¼ cups of hot red chilies (dried & crushed)


  1. Combine oil and crushed hot chile in a heavy-bottomed pan. Starting on the lowest heat possible, bring oil temperature to 140 degrees (use a deep-fry or candy thermometer), and maintain temperature for 10 minutes.
  2. Take oil off of heat and let stand until it comes down to room temperature. Let sit for at least 1 day before using. Pour into a clean, tightly sealed glass jar and refrigerate. Use within 1 month.

This is great with balsamic vinegar to dip bread into.  Works well brushing onto a chicken prior to cooking.

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