Orange and Pepper-Infused Oil

recipe

Yield:

About 2/3 cup (serving size: 1 tablespoon)

Recipe from

Cooking Light

Nutritional Information

Calories 113
Caloriesfromfat 100 %
Fat 12.5 g
Satfat 1.1 g
Monofat 6.9 g
Polyfat 4 g
Protein 0.1 g
Carbohydrate 0.3 g
Fiber 0.1 g
Cholesterol 0.0 mg
Iron 0.0 mg
Sodium 0.0 mg
Calcium 1 mg

Ingredients

1/2 cup canola oil
2 tablespoons dark sesame oil
1 1/2 teaspoons finely grated orange rind
1 1/2 teaspoons crushed red pepper
1 garlic clove, crushed

Preparation

1. Combine all ingredients in a small, heavy saucepan over medium-low heat. Cook 10 minutes, stirring occasionally. Remove from heat; cool 10 minutes. Store in an airtight container in refrigerator up to 1 month.

March 2008
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