Hot red chili oil
6
- Prep Time5 mins
- Total Time5 mins
- Makes1 cup
(Photo: Roberto Caruso)
The effects of many aphrodisiacs are greatly exaggerated. One study found that you’d need to eat 25 pounds of chocolate to significantly alter your mood. But chili peppers, like the ones featured in our fiery oil, are the real deal — they quicken the pulse, induce sweating and stimulate the release of endorphins. This 15-minute recipe is just what you need to kick things up a notch in the dead of winter.
Ingredients
1 cup canola oil, or another neutral oil, divided
2 tsp hot-red-chili-flakes
2 to 3 whole dried red chilies, such as chipotle or chile de árbol
Instructions
Measure out oil. Heat a saucepan over medium. Add 2 tbsp oil, chili flakes and whole chilies. Cook, stirring, until chilies start to sizzle but before browning, about 1 min. (If peppers brown, start over, as this will affect taste.)
Add remaining oil to pot. Heat until oil is warmed, about 2 min. Remove from heat and pour into a glass jar or an airtight bottle. Let cool, about 1 hr. Seal jar or bottle. Shake to disperse chilies.
Nutrition (per 1 tsp)
Calories 40, Fat 5g.
Kitchen Tip: Fresh chili oil will be relatively mild but will release heat and spice as it ages. Keep refrigerated for up to 3 months.