Chili Oil can be made in numerous ways. In my case, I want the taste of olive oil with just a slight hint of heat. I used it to drizzle on my salad, soup, roast chicken or grilled beef. You can also make chili oil by using whole dried chilies and heating an oil that has a high smoking point such as peanut oil, canola or safflower. But this is my hassle-free quick version when I just want to add another layer of flavor to my salad
1/2 teaspoon red chili flakes
1/4 cup olive oil
Pour chili flakes into a ramekin or small bowl. Pour olive oil over chili flakes. Let oil infuse for at least 30 minutes before using.
For spicier oil you can heat the oil slightly. For high heat chili oil use an oil with a high smoking point such as peanut, canola or safflower. Store unused chili oil covered in a cool dark place or in the refrigerator for up to two weeks. Small glass canning jars work well for storage but t is so quick and easy to make that you can basically throw it together whenever you need it.