Scallion Chili Oil Recipe
Yield: 1 1/2 cups
8 Large Scallions, chopped
1 c extra-virgin olive oil
1/4 c aleppo pepper (or 2 T crushed red pepper)
2 garlic cloves, chopped
1 t kosher salt
Method:
Heat oil on medium-low heat for 4 minutes. Add garlic and cook two to three more minutes, until garlic begins to bubble. Add spice and allow to bloom. 4-5 minutes more, do not burn garlic.
Place chopped scallions in a jar. Pour the warm oil over the scallions. Cool completely and refrigerate or use immediately.
