Addictions

Some people grab for the salt shaker, some for the ketchup bottle.  My meal isn't complete without the red pepper oil.  It is a jar of toasted goodness. I first saw this condiment shimmering atop a creamy swirl of toasted walnut hummus on 101 Cookbooks.  One look at Hummus en Fuego and I knew it must have been created just for me. Creamy, toasty, spicy. 

The fragrance of the red pepper flakes as they sizzle in the oil warms the whole house. The little jar sits next to my stove and the rich oil finds its way into most everything I cook.  (I have refrained from adding the oil to my cereal or yogurt.)

The original recipe uses olive oil.  I have also used peanut oil.  The peanut oil did a better job of toasting the flakes.  Make sure you by bright red pepper flakes.  They will give you a rich looking oil unlike the darker flake. After you make the oil, try it on some of the creamy hummus or just about anything that would benefit from a little zip.

Red Pepper Oil - Adapted from 101 Cookbooks

1/2 cup extra virgin olive oil, peanut oil or any good quality oil

2 Tbl of crushed red pepper flakes

Heat the oil in a small pan, about two minutes.  Don't let the oil get near the point of smoking or the red pepper flakes will burn.  Once the oil is hot enough, turn off the heat and add the pepper flakes.  Let the oil cool in the pan before putting in a glass container.  The oil is best after sitting for a couple of days.