Chili Oil

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Credit: Todd Kelly, 2011 U.S.A.’s Chef of the Year™, executive chef/director of food and beverage, Hilton Cincinnati Netherland Plaza, Cincinnati
The National Culinary Review, September 2011

Ingredients

¼ cup red chili flakes
½ cup grapeseed oil

Instructions

Method: In blender, blend red chili flakes and grapeseed oil on high for 3 minutes. Strain through coffee filter.

Yield

4 servings

Tags

Sauce/Dressing/Rub, The National Culinary Review, Vegetarian

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Association of Nutrition & Foodservice Professionals