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Chili Oil<\/p>\nChili Oil<\/p>\n
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1 cup extra-virgin olive oil<\/p>\n
3 whole dried Calabrian chilies, stemmed<\/p>\n
2 tsp. dried red chili flakes<\/p>\n
<\/p>\n
Heat 2 T. of the olive oil in a small heavy-bottomed saucepan over medium heat. When the oil is shimmering, add the chilies and chili flakes, swirling the pan, until they release their aroma and start to sizzle, a matter of seconds. Watch closely; the chilies can burn quickly. Add the rest of the oil to the pan, reduce the heat to low, and continue to cook just to warm the oil through, 2 to 3 minutes\u2014it should be hot to the touch but not scalding; a thermometer inserted into the oil should read about 180\u00b0F. (If it\u2019s a bit hotter, don\u2019t worry.) Remove the pan from the heat and let the oil cool to room temperature, about 2 hours. Transfer the cooled oil to a sealed airtight jar or bottle, leaving the chilies and chili flakes in it. Store it in the refrigerator for up to 6 months, letting it come to room temperature before using it.<\/p>\n","protected":false},"excerpt":{"rendered":"
Chili Oil 1 cup extra-virgin olive oil 3 whole dried Calabrian chilies, stemmed 2 tsp. dried red chili flakes Heat 2 T. of the olive oil in a small heavy-bottomed saucepan over medium heat. When the oil is shimmering, add the chilies and chili flakes, swirling the pan, until they release their aroma and start to sizzle, a matter of seconds. Watch closely; the chilies can burn quickly. Add the rest of the oil to the pan, reduce…<\/p>\n