Olive oil with chili

topcook.tomathouse.com

Preparation:

4 tsp dried red chili flakes
2 tbsp olive oil

Combine the butter and pepper flakes in a heavy skillet. Cook over low heat until a digital thermometer registers 175°F (80°C), about 5 minutes.

Remove from heat. Cool to room temperature, about 2 hours. Pour the oil and pepper flakes into a 120 ml bottle. Close the lid. Refrigerate for up to 1 month.
Exit: 2 tbsp.

Ingredients:

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