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.

Bruce Weinstein and Mark Scarbrough
Recipe by Cooking Light May 2007

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Yield:
1/3 cup (serving size: 1 teaspoon)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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Nutrition Facts

41 calories; calories from fat 100%; fat 4.7g; saturated fat 0.3g; mono fat 2.8g; poly fat 1.4g.
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