Spicy Canola Oil
This spicy infused canola oil would be an excellent way to kick start your next stir-fry or drizzled over warm penne pasta with sliced roasted red peppers. Fresh jalapeno, Thai basil and chili flakes give this infused canola oil all the heat you need!
Updated
Ingredients
- 1 cup canola oil (250 mL)
- 1 jalapeño, sliced in half, cored and seeded
- 1 tsp crushed red chili flakes (5 mL)
- 3 fresh Thai basil sprigs
- 2 garlic cloves, peeled
Directions
- In a small saucepan set over medium heat, combine all ingredients.
- Simmer until the canola oil is warm, stirring often, about 5 minutes.
- Remove from heat and let stand until canola oil is cool. Strain the oil through a sieve lined with cheesecloth into a clean re-sealable bottle.
- Keep refrigerated for up to three days.
Nutritional Analysis
| Calories | 143 |
|---|---|
| Total Fat | 16 g |
| Saturated Fat | 1 g |
| Cholesterol | 0 mg |
| Sodium | 7 mg |
| Carbohydrates | 0.3 g |
| Fiber | 0 g |
| Sugar | 0 g |
| Protein | 0.1 g |
| Potassium | 5 mg |
