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Chile Oil

Makes 3 (8-ounce) bottles of oil
Time 40 min
Chile oil adds zip to everything from dressings to marinades, or you can do as the Italians do and top your pizza with a drizzle. Package for gift giving with our downloadable gift tag.
Ingredients
  • 3 teaspoons peppercorns (white, black or pink)
  • 3 teaspoons cumin seeds
  • 3 teaspoons crushed red chile flakes
  • 1 1/2 teaspoon fine sea salt
  • 1 (25.4-ounce) bottle extra-virgin olive oil or canola oil
  • 10 whole dried chile pods
Method

Wash 3 glass bottles with hot soapy water, rinse well and set aside to dry. Once dry, place 1 teaspoon peppercorns, 1 teaspoon cumin, 1 teaspoon red chile flakes and 1/2 teaspoon salt in each bottle. 

Heat olive oil and chile pods in a sauce pan to 150°F, turn heat off and allow oil to sit for a half hour. Carefully strain out chile pods. Place funnel in the bottle opening and pour oil in the bottle, leaving about 1 to 2 inches at the top. Shake to mix well, seal and store in a cool dark place for 1 week before enjoying.

Package with a stainless steel spout around the neck of the bottle for easy dispensing.

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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  • 3 teaspoons peppercorns (white, black or pink)
  • 3 teaspoons cumin seeds
  • 3 teaspoons crushed red chile flakes
  • 1 1/2 teaspoon fine sea salt
  • 1 (25.4-ounce) bottle extra-virgin olive oil or canola oil
  • 10 whole dried chile pods