Chile Finishing Oil

Drizzle on steaks, chicken, tofu, or vegetables the moment they come off the fire. You can also brush the spicy oil over pizza dough, or use it to make a fiery salad dressing. Keep leftovers in the refrigerator.


1/3 cup (serving size: 1 teaspoon)

Recipe from

Cooking Light

Nutritional Information

Calories 41
Caloriesfromfat 100 %
Fat 4.7 g
Satfat 0.3 g
Monofat 2.8 g
Polyfat 1.4 g


1/2 cup canola oil
1 teaspoon cumin seeds
8 dried hot red chiles
4 garlic cloves, crushed


Combine all ingredients in a small saucepan, and cook over medium heat 3 minutes or until the garlic is lightly browned. Remove from heat, and cool 15 minutes. Place oil mixture in a blender or mini food processor, and process until smooth. Strain mixture through a sieve over a bowl, and discard solids. Refrigerate mixture in an airtight container for up to 10 days.

Bruce Weinstein and Mark Scarbrough,

Cooking Light

May 2007
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