Level: Easy
Yield: 2 cups
## Nutritional Analysis Per ServingServing Size: 1 of 16 servings
| Calories | 239 |
| Total Fat | 27 g |
| Saturated Fat | 4 g |
| Carbohydrates | 0 g |
| Dietary Fiber | 0 g |
| Sugar | 0 g |
| Protein | 0 g |
| Cholesterol | 0 mg |
| Sodium | 1 mg |
Total: 2 hr 7 min | Prep: 2 min | Inactive: 2 hr | Cook: 5 min
## Ingredients- 2 cups olive oil
- 4 teaspoons dried crushed red pepper flakes
- Place the oil and crushed red pepper flakes together in a small, heavy saucepan. Heat gently over low heat until a thermometer placed in the oil reaches 180 degrees F, which should take about 5 minutes.
- Take the saucepan off the heat. Allow the mixture to cool down to room temperature, which will take approximately 2 hours. Pour the oil and pepper flakes into a 4-ounce bottle. Secure the lid. Store in the refrigerator for up to 1 month.
