Spiced Chili Oil

Photo: psfreeman

Make the oil up to 5 days in advance; refrigerate. Bring to room temperature before serving. Recipe by Charlyne Mattox: June, 2011 from the Real Simple website: http://www.realsimple.com/food-recipes/browse-all-recipes/spiced-chili-oil-00000000058353/index.html.

Yield: 1 serving ( Serving Size: 1 1/4 cup )
Community Recipe from

Recipe Time

Cook Time:
Cool: 15 Minutes


  • 1 cup(s) olive oil
  • 4 clove(s) garlic, chopped
  • 2 teaspoon(s) crushed red pepper
  • 2 teaspoon(s) paprika
  • 3/4 teaspoon(s) ground cumin
  • 2 tablespoon(s) tomato paste
  • 2 teaspoon(s) 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.
June 2012

This recipe is a personal recipe added by psfreeman and has not been tested or endorsed by MyRecipes.

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