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Author Notes: When I make pizza I make sure to have chili oil on hand to spread over the crust's edge before I put it on the grill or in the oven. I decided to try a homemade version instead of my typical store-bought. It also is great as a topper for soups! —Table9
Makes a small jar
- 1 cup Canola Oil
- 2 Fresh Garlic Clove, Minced
- 5 Dried Red Chili Pepper, Crushed
- In a small saucepan, on low heat the olive oil, garlic clove, and chili flakes. Cook until garlic and chili pepper flakes are turning brown. Remove and let come to room temperature, approximately 1 hour.
- Strain mixture through a mesh strainer in a mason jar. Use immediately or store up in a dark, cool place for up to a month.
- This recipe was entered in the contest for Your Best Chili Pepper Recipe
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