Chili Oil

Chili Oil

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

Vegetarian
Vegan
Nut-free
Lactose-free
Gluten-free
Dairy-free
Egg-free

Categories

Ingredients

- 1 shallot, finely chopped
- 3 tbsp (45 ml) vegetable oil
- 1 garlic clove, chopped
- 1 tbsp red pepper flakes
- ¼ tsp salt
- 2 tsp (10 ml) apple cider vinegar

Preparation

- 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.
- 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.

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