Thai Fire Oil

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This Thai Fire Oil is a spicy infused olive oil with Thai chili peppers, lemongrass, and crushed red pepper. It's great for drizzling on pizza, stir-frying or sauteing— use it the same as you would for olive oil. Watch the video HERE.

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Once filtered, the olive oil will last about one month. No refrigeration is needed unless keeping the ingredients in the oil.

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WHAT YOU'LL NEED (scroll to full ingredient list)

• Mason jar

• Large Stock Pot

• Saucepan

• Strainer

• Tongs

• Olive oil

• Thai chili peppers

• Crushed red pepper

• Lemongrass

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DIRECTIONS

STEP 1: HEAT

• Submerge a 1-qt mason jar in a large pot full of water and bring to a boil.

• Meanwhile, heat the olive oil in a saucepan to 350°F.

STEP 2: LEMONGRASS

• Cut and discard the tops, ends, and outer layer of each lemongrass stalk.

• Then, slice each stalk diagonally into 2-3 inch strips with long diagonal cuts.

  • The diagonal cut exposes the internal oils within the center of the stalks so they can be infused into the oil.

STEP 2: COMBINE

• Carefully remove the mason jar from the water with tongs.

  • WARNING! The jar and water will be extremely hot and will burn if touched.

• Ensure no water is left in the jar, then add the crushed red pepper, Thai chilies, and sliced lemongrass.

• Carefully pour in the hot oil.

• Allow to completely cool and infuse for at least 2-3 hours.

STEP 3: STRAIN

• Once cooled, pour the coil through a strainer and serve.

Want to try another variation of this recipe? Try our Garlic Fire Oil.

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INGREDIENTS

Makes about 1.5 C (12 fl oz/355 mL)

• 2 C olive oil

• 40-50 Thai chili peppers (about 85g)

• 1/2 C crushed red pepper flakes

• 6-7 lemongrass stalks, sliced (see step 2)

• Handful of Thai basil (about 10-15g)

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