🥘 Ingredients
- Aleppo pepper 3 tbsp
- extra virgin olive oil 6 tbsp
📝
Aleppo pepper is fairly mild, but if you’re very sensitive to spicy food you can also use a different mild chili flake such as gochugaru. If you don’t have Aleppo pepper or gochugaru, use 2-3 tsp of red pepper flakes in this recipe. For no heat, skip this component entirely and just use good-quality extra-virgin olive oil where a recipe calls for Chili Oil. If you have an electric stove, pay close attention because the chili flakes will burn if not attended to closely.
-
1Prepare: Aleppo pepper , extra virgin olive oil .
-
2Add the Aleppo pepper and olive oil to your smallest saucepan or frying pan. Place the pan on your smallest burner and turn the heat to the lowest setting.
-
3Gently bring to a simmer (you’re looking for tiny, slow, barely-there bubbles). Simmer over the lowest heat for 3 minutes , or until nutty and fragrant and the chili flakes have darkened just a bit. (To prevent burning, don’t increase the heat.) Take off the heat and immediately transfer to a clean jar to prevent overcooking.
-
4Once cool, label and store the sealed jar in the fridge for 1 to 2 weeks (you can store it at room temperature but only if you’re using a thoroughly sterilized jar). Always use a clean spoon when digging into the Chili Oil.