Sauces and Dressings

Garlic-Chile Oil

MAKES ABOUT ½ CUP

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Garlic-Chile Oil

MAKES ABOUT ½ CUP

A simple oil for the artichokes; any leftovers can be used for dipping bread.

Nutritional information per serving (based on 2 teaspoons):Calories 82 (98% from fat) | carb. 0g | pro. 3g | fat 9g | sat. fat 1g | chol. 0mg | sod. 12mg | calc. 2mg | fiber 0g
  1. Garlic-Chile Oil-1
  1. Garlic-Chile Oil-1

Ingredients

  • ½ cup olive oil
  • 4 garlic cloves, thinly sliced
  • Pinch crushed red pepper
  • Pinch kosher salt
  • Freshly ground black pepper

Preparation

1. Put the oil and garlic into a small saucepan set over medium heat. Cook until garlic is fragrant, but not colored, 3 to 5 minutes. Remove from the heat, add the remaining ingredients and allow to cool. Cover and steep for 1 hour. Strain into a jar or small serving/dipping bowl (discard the garlic). The oil can be stored at room temperature for 24 hours, or in the refrigerator for up to 1 week (bring to room temperature before serving).

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