Photo by Juco
Double the chile oil, keep it chilled, and drizzle it over flatbreads, pastas, and all of your grilled meats and vegetables all summer long.
Recipe information
Yield
8 Servings
Ingredients
1/2 cup olive oil
2 tablespoons crushed red pepper flakes
1 tablespoon fennel seeds
3 pounds large tomatoes, preferably heirloom, sliced into 1/4"-thick rounds
1 tablespoon (or more) red wine vinegar
Flaky sea salt
Preparation
Step 1
Cook oil, red pepper flakes, and fennel seeds in a small saucepan over medium-low heat, stirring occasionally, until oil around spices is sizzling, about 5 minutes. Reduce heat to low and continue to cook until oil is infused with flavor and rusty-orange in color, 20–30 minutes. Let cool.
Step 2
Arrange tomatoes on a large platter and drizzle with vinegar, then chile-fennel oil. Season with more vinegar if desired and sprinkle with salt.
Recipe notes
Back to topSee Related Recipes and Cooking Tips
16 Ways to Cook With Chile Oil
Whether homemade or store-bought, chile oil will add a welcome hit of heat and flavor to almost anything you cook.
