Homemade Chili Oil

Homemade Chili Oil

My sister and I spent a month in Paris when we were in college.  I loved the food, the slower pace of life and of course all the cafes.  This might sound strange, but we actually ate in a lot pizzerias.  Even compared to New York (don’t hate me NYC), the best pizza I’ve ever had was in Paris – although I haven’t been to Italy…yet.  Parisians do crazy things like throw an egg on top, which is totally amazing!  My favorite part was the spicy oil that all the restaurants had on the table to drizzle on top.  It just gave it a little je ne sais qui!  

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This was my attempt to recreate that wonderful flavor, and I was really pleased at how it turned out.  I also found out that this stuff is good on pasta like my Creamy Mushroom & Spinach Pasta and Breakfast Spaghetti.  It would also make a good addition to any stir fry, soups, eggs or anything you wish to add a hint of spice.

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You will need just a few things to make this.  A small bottle, a funnel, red chili flakes and good olive oil.  This bottle had something else in it, and I saved it because I thought it would come in handy one day.

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I used 1/2 tsp of chili flakes.  I know it says 1/4 tsp, but I used two spoonfuls.  Using a funnel makes it easier to get it in the bottle without making a huge mess.

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Then fill your bottle with olive oil.  I said good quality because you will taste it more eating on top of things as opposed to if you were cooking with it.

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When the bottle is full, put the lid on and shake it up.  It’s really pretty!  It will need to sit for 4-6 weeks for maximum flavor.  This would make a great Christmas present for the foodies in your circle!

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I hope this adds a little spice to your life!

JulieBird

 

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