Chili Oil

Instructions

1. 1

   In a small skillet over medium heat, brown the shallot in 1 tbsp (15 ml) of the oil. Add the garlic, red pepper flakes and salt. Mix well.

2. 2

   Off the heat, pour in the remaining oil and the vinegar. Let cool. The chili oil will keep for 2 weeks in an airtight container in the refrigerator.