Tuesday, October 13, 2009

Garlic-Chili-Spiked Olive Oil

Here’s a way to add a little unexpected flavor and flare to your dishes.  Super easy to make and looks great out on the counter. 

Garlic-Chili-Spiked Olive Oil

1 cup olive oil

5 whole garlic cloves

6-8 dried chili de arbol (in the Mexican food aisle at the grocery store)

glass bottle with poor spout (Cost Plus has some cute ones to choose from.)

Heat all ingredients in a pot over medium heat until garlic cloves turn slightly golden.  Don’t burn the garlic because it may make the oil turn a bit bitter.  Let oil mixture cool in pot, so the flavors can meld.  Using a funnel, poor spiked oil, garlic, and chilies into a glass bottle.  

I use this on toast when I want something else besides the standard butter.  It’s great over fresh sliced tomatoes, sprinkled with kosher salt; or drizzled over soup or pasta.  It’s spicy and gives a little kick to your dish, and you don’t need much.

And Lulu thought she was the only hot stuff around here!

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