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Spiced Chili Oil

Spiced Chili Oil
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Makes 1 1⁄4 cups| Hands-On Time: | Total Time:


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


  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.
By June, 2011

Nutritional Information

  • Per ServingServing Size: 1 tablespoon
  • Calories 84
  • Fat 9g
  • Sat Fat 1g
  • Cholesterol 0mg
  • Sodium 81mg
  • Protein 0g
  • Carbohydrate 1g
  • Sugar 0g
  • Fiber 0g
  • Iron 0mg
  • Calcium 3mg
What does this mean? See Nutrition 101 .

Quick Tip

Stocked refrigerator
Make the oil up to 5 days in advance; refrigerate. Bring to room temperature before serving.

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.