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Bottle labeled "Chili Pepper Oil" with infusion of chili flakes and oil; dried red chilies beside the bottle; glass jar with chili flakes and oil in the background.
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Chili Pepper Oil

Learn how to make homemade chili pepper oil with just two ingredients for food, massage, and DIY balms.
Course Condiments
Cuisine Global
Diet Diabetic, Gluten Free, Low Lactose, Low Salt, Vegan, Vegetarian
Keyword chili pepper oil
Special Diet Candida Diet, Keto
Prep Time 20 minutes
Infusing time 3 days
Total Time 3 days 20 minutes
Servings 768 ⅛ teaspoon servings
Calories 5kcal
Author Tracy Ariza, DDS

Ingredients

  • 2 cups Oil
  • 100 g Chili peppers dried

Optional Add-ins:

Instructions

  • Make sure the chili peppers are fully dried. If using fresh peppers, dry them in a dehydrator until fully dried.
  • Grind the peppers in a food processor.
  • Combine the ground peppers and oil in a clean, dry jar and mix until throroughly combined.

Video

Notes

Store in a cool, dark place and use within 1–2 months.
Use only dry ingredients to reduce the risk of spoilage.

Nutrition

Serving: 1⅛ teaspoon serving | Calories: 5kcal | Carbohydrates: 0.1g | Protein: 0.01g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.4g | Sodium: 0.1mg | Potassium: 2mg | Fiber: 0.04g | Sugar: 0.1g | Vitamin A: 34IU | Vitamin C: 0.04mg | Calcium: 0.1mg | Iron: 0.01mg