Hot Chili Oil Recipe
One of our FAVORITE dips/oil to go on our cheese board is this hot chili oil. It pairs exceptionally well with aged white cheddar cheese. When my family tries to be super fancy, we picture ourselves in an Italian restaurant where they serve fresh-baked Italian bread with a flavorful dipping oil to all of their guests; we use this oil as our base. (*see our helpful hints for ways to make the BEST bread dipping oil) Freshly baked bread dipped in hot oil = total satisfaction.
- 1 cup Vegetable Oil
- 2 heaping tablespoons red pepper flakes
In a small saucepan, add 1 cup of vegetable oil, warm the oil over medium-high heat until a pepper flake sizzles when you drop it into the oil.
Add the red pepper flakes, stir & cook over the lowest heat possible until fragrant; about 4-5 minutes.
Remove the pan from heat & let it cool. The oil will get spicer & darker in color, the longer it infuses. Make sure the oil is completely cooled & store in an airtight container/dispenser, for up to 4 months.
Variations and Options
What We Suggest Pairing it With
This can be added to almost anything- yes, anything. If you want some added heat, add a few dashes (or TBSP) of the hot chili oil to turn up the heat in any dish or dip.
- Store the hot chili oil in an airtight container at room temperature for up to 4 months.
- Use this hot chili oil in any dish to "kick up the heat.
- We use this hot chili oil as a base for our "bread dipping oil." Add Italian seasoning, minced garlic, coarse grated Locatelli cheese, freshly ground salt & pepper.