Spiced Chili Oil

spiced-chili-oil
Photo by Charles Masters
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  • Makes 1 1⁄4 cups
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    Nutritional Information

    Per Serving

    • Calories 84 calories
    • Fat 9 g
    • Sat Fat 1 g
    • Cholesterol 0 mg
    • Sodium 81 mg
    • Protein 0 g
    • Carbohydrate 1 g
    • Sugar 0 g
    • Fiber 0 g
    • Iron 0 mg
    • Calcium 3 mg

In a small saucepan, heat 2 tablespoons of the oil over medium heat. Add the garlic, red pepper, paprika, and cumin. Cook, stirring, until fragrant, about 30 seconds. Add the tomato paste and orange zest and cook, stirring, until slightly darkened, about 30 seconds. Add the orange juice, the remaining oil, 1 teaspoon salt, and ¼ teaspoon black pepper and stir to combine; remove from heat and let cool.

Ingredients

  1. Check 1 cup olive oil
  2. Check 4 cloves garlic, chopped
  3. Check 2 teaspoons crushed red pepper
  4. Check 2 teaspoons paprika
  5. Check 3/4 teaspoon ground cumin
  6. Check 2 tablespoons tomato paste
  7. Check 2 teaspoons finely grated orange zest, plus 1⁄4 cup juice
  8. Check kosher salt and black pepper

Directions

  1. In a small saucepan, heat 2 tablespoons of the oil over medium heat. Add the garlic, red pepper, paprika, and cumin. Cook, stirring, until fragrant, about 30 seconds. Add the tomato paste and orange zest and cook, stirring, until slightly darkened, about 30 seconds. Add the orange juice, the remaining oil, 1 teaspoon salt, and ¼ teaspoon black pepper and stir to combine; remove from heat and let cool.