Save a ton by making your own chili oil. It's super easy and can be used in a lots of delicious ways.
Servings: 48 1 teaspoon servings
Calories: 42 kcal
such as sunflower (my favorite), safflower, canola or peanut oil
crushed red chili flakes
Place oil in a medium size sauce pan and heat over medium heat till oil is very hot, but not smoking. Test to see if oil is hot enough by adding one or two flakes of crushed red pepper. They should sizzle just a bit.
When oil is hot, add the crushed red pepper (it will sizzle a bit) and remove pot from the heat. Set aside to cool. When cool, transfer to a glass jar, cover and allow to sit at room temperature for 12-24 hours then refrigerate until ready to use.
Amount Per Serving
Calories from Fat 36
% Daily Value*
Saturated Fat 0g0%
Vitamin A 75IU2%
* Percent Daily Values are based on a 2000 calorie diet.