Chili Oil Recipe
- 2 cups neutral oil, such as sunflower (or light olive oil)
- 1/2 cup chopped fresh chile peppers (pith and seeds removed for less heat) or 1 tablespoon red pepper flakes
- 4 garlic cloves, smashed (optional)
- Heat the oil in a small pan and add the chiles and the garlic, if using. Simmer for 5 minutes, then remove from heat and let cool to room temperature. Remove the garlic cloves and pour the chili oil into a glass container with a tight-fitting lid. Store at room temperature for up to 2 weeks.
