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Nutrition Facts
Serving Size 1 cup 227g Recipe makes 1 cup)
Calories 1957
Calories from Fat 1966		(100%)
Amount Per Serving		%DV
	Total Fat 218.5g	336%
	Saturated Fat 32.6g	162%
	Monounsaturated Fat 93.8g
	Polyunsaturated Fat 82.3g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 8mg		0%
Potassium 172mg		4%
Total Carbohydrate 6.5g		2%
	Dietary Fiber 2.6g	10%
	Sugars 3.8g
Protein 1.0g		1%
how is this calculated?

Hot Pepper Oil

Recipe #222752 | 15 min | 5 min prep | add private note

⁽⁹⁾ RATE IT NOW Print Recipe

By: ~Nimz~
Apr 16, 2007

Use this to season and flavor ingredients to liven up any recipe. The oil can last indefinitely refrigerated. Original from the Cuisine of California

1 cup (change servings and units)

Ingredients

1/4 cup hot red pepper flakes
1 cup oil

Directions

1
Combine pepper flakes and oil in a saucepan over medium heat.
2
Bring to a boil then immediately turn off heat.
3
Let cool.
4
Leave pepper flakes in oil.
5
They will fall to the bottom and the oil can be used in seasoning.
6
The oil will become hotter as it stands.

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Featured Reviews for This Recipe

From: loof

On Sep 3, 2009

Holy cow - this is amazing! I made this to use for your Grilled Asparagus With Balsamic Syrup and it was terrific! I also brushed some on slices of French bread, broiled, then melted some cheddar on top - yum! Pizza dough, chicken, burgers - I can think of so many uses for this - thanks for sharing the recipe!

1 person found this review helpful

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From: gailanng

On May 22, 2009

I'm delirious that I found this Pepper Oil! The heat must be going to my head. Used with your Grilled Asparagus With Balsamic Syrup, but have plans for another 100 uses.

0 people found this review helpful

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From: Andi of Longmeadow Farm

On Sep 9, 2008

I made this a long, long time ago, but was reminded today I never left a review. As I love all things very spicy, I was drawn to this recipe, and embraced it with open arms. I followed this exactly, and used the oil the next evening to brush lightly on breadsticks, before putting them into the oven. Since then, I brush this on pizza dough, added 1 teaspoon to a fresh tomato salad dressing for a kick, and brushed this onto a non stick skillet, once for salmon and more times then I can count for scrambled eggs. I added an Habanero (chopped and de/seeded, de/veined) once to it, took it out after about 5 hours, and the oil was really zinging then. Thanks, ~Nimz~ already a staple in our household.

2 people found this review helpful

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From: TasteTester

On Feb 26, 2008

I used this oil last night when I made Nimz' Grilled Asparagus With Balsamic Syrup, #237746. It has a great spicy flavor — and gets hotter as it hits the back of your mouth. I strained out the pepper flakes because they kept coming out of the bottle when I poured the oil, and I wanted a clear oil. The oil won't get any hotter because I took out the pepper flakes, but I love it just the way it is anyway! Thanks for another good recipe, Nimz.

2 people found this review helpful

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Read all 9 reviews