Chili-pepper Oil
Add this spicy oil to sauces, stews or any time you want to add heat to a dish
1 cup (250 mL) canola oil
2 dried red chili peppers
Place oil in heavy saucepan. Add dried, crumbled chili peppers. Warm over low heat, stirring occasionally, 20-25 minutes. Cool (at least eight hours). Strain and discard solids. Pour into screw-top glass jar and keep in refrigerator for up to two weeks. Use whenever you want an extra kick for your recipes. Makes 16 servings.
Per serving: 126 calories, 0 g protein, 14 g fat (1 g sat¬urated fat), 1 g carbo¬hydrates, 0 g fibre, 0 mg cholesterol, 107 mg sodium














