Chili Oil

  • Preparation 3 MIN
    Cooking 5 MIN
  • Servings 1
  • Makes 1/3 cup (75 ml)



  1. In a small skillet over medium heat, brown the shallot in 1 tbsp (15 ml) of the oil. Add the garlic, red pepper flakes and salt. Mix well.
  2. Off the heat, pour in the remaining oil and the vinegar. Let cool. The chili oil will keep for 2 weeks in an airtight container in the refrigerator.

Good with...

Healthy Pick

Recipes with the \"Healthy Pick\" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.