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.