Spicy Oil

Spicy Oil Recipe

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Lynnda Cloutier


This makes a lovely hostess gift. Source unknown


★★★★★ 1 vote



  • ·
    2 small hot dried chilies
  • ·
    2 garlic cloves
  • ·
    4 slices ginger root, 1/4 inch thick
  • ·
    1 cinnamon stick
  • ·
    1 star anise pod
  • ·
    1 tsp. coriander seeds
  • ·
    1 tsp. whole allspice berries
  • ·
    zest of 1/2 orange
  • ·
    1 quart olive oil

How to Make Spicy Oil


  1. Make sure all ingredients are completely covered with oil, or mold will develop. To avoid any problems, strain the herbs out after they have had time to flavor the oil, about 2 weeks. Use this in stir fries or to marinate pork or chicken.
    Since oils tend to become rancid once opened, they cannot be stored in the pantry indefinitely as vinegars can. it is best to make them in smaller quantities or settle for just one or two different flavors, letting your choice reflect the foods and tastes you prefer. Incorporate your favorite seasonings in a ration of 1 cup of herbs or other flavorings to 1 quart oil. If you use garlic, remove it after 2 weeks or it will overpower the other flavors.

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About Spicy Oil

Course/Dish: Other Sauces, Dressings

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