Spiced Chilli Oil (to drizzle over roasted vegetables)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 24
Ingredients
1 cup olive oil4 cloves garlic - chopped2 tsp crushed red chilli pepper2 tsp paprika3/4 tsp cumin2 tbsp tomato paste2 tsp orange zest1/4 cup orange juicesalt and black peper
In a small pan heat 2 tbsp oil with the garlic, chilli, paprika and cumin. Cook for around 30 seconds until fragrant. Add tomato paste and orange zest and cook until slightly darkened - around 30 seconds. Add the orange juice, remaiing oil, salt and pepper.
Remove from heat and combine
I found it went lumpy and claggy and the oil would not blend well so I put it in the blender and gave it a whizz to mix it up.
Serve t tbsp portions drizzled over roasted vegetables or anything else you want to give a little spice to.
Serving Size: MAkes 1 1/4 cups - 1 tbsp serving has 84 calories
Number of Servings: 24
Recipe submitted by SparkPeople user CHOOKIECHICK.
Remove from heat and combine
I found it went lumpy and claggy and the oil would not blend well so I put it in the blender and gave it a whizz to mix it up.
Serve t tbsp portions drizzled over roasted vegetables or anything else you want to give a little spice to.
Serving Size: MAkes 1 1/4 cups - 1 tbsp serving has 84 calories
Number of Servings: 24
Recipe submitted by SparkPeople user CHOOKIECHICK.
Nutritional Info Amount Per Serving
- Calories: 83.6
- Total Fat: 9.0 g
- Cholesterol: 0.0 mg
- Sodium: 21.6 mg
- Total Carbs: 0.9 g
- Dietary Fiber: 0.1 g
- Protein: 0.2 g
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