Israeli•quick
Chili Oil
Jamie Geller recipe - Israeli
- Prep time
- 5 min
- Cook time
- 7 min
- Yield
- 1 serving
- Difficulty
- EASY
Ingredients
Quantities are shown as originally provided.
- 1 small red chili pepper (finely chopped or 1 tablespoon dried crushed red pepper flakes)
- 1/2 cup olive oil
- 1/2 cup neutral oil (such as safflower or canola)
- 1 large sprig fresh thyme or rosemary (optional)
- 1 elegant glass jar with an airtight closure
Instructions
- 1
Place all ingredients in a small saucepan and mix well. Cook over low heat until it reaches a temperature of 180˚F, about 5-7 minutes. Remove from heat and allow to cool for 2 hours or until it reaches room temperature. Strain the oil through a very fine sieve and carefully pour into desired jar. Refrigerate until ready to gift. Flavored oil will last well up to a month. Don’t forget to make a nice label to identify and date your gift.
- 2
As seen in Joy of Kosher with Jamie Geller (Bitayavon Summer 2012) - Subscribe Now