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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