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Jeffrey's Hot Chile Oil

This flavored oil is a key ingredient in Jeffrey Alford's Dai Mint and Tomato Salad recipe.

  • Yield: Makes about 1/2 cup
Jeffrey's Hot Chile Oil

Source: Martha Stewart Living, July 2001


  • 1/2 cup peanut or vegetable oil
  • 3 tablespoons crushed red-pepper flakes


  1. Heat oil in a wok or skillet until hot, but not smoking. Carefully add pepper flakes, and remove from heat. Let stand until cooled completely. Transfer to a glass jar, and store, covered, in a cool place. If you wish, strain after several days, reserving liquid and flakes separately.

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