Christine introduced me to this spicy, flavorful oil. I make it every few months and drizzle it on chicken, green beans, brussel sprouts, just about anything. My favorite is to roast green beans until super crispy, then drizzle chili oil and a little honey over them.

You need:
–1 cup olive oil
–5 jalepeno peppers (I’m not kidding, FIVE), coursed chopped seeds and all
–2 T red pepper flakes.

Mix all in a sauce pan with lid and let simmer about 15 minutes. Turn off the heat and let sit overnight. Drain the oil from the peppers and you’re good to go. It keeps for a few weeks too.