Spiced Chilli Oil (to drizzle over roasted vegetables)

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Nutritional Info
  • Servings Per Recipe: 24
  • 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

View full nutritional breakdown of Spiced Chilli Oil (to drizzle over roasted vegetables) calories by ingredient


Introduction

Adapted from a Simple Living magazine recipe (June 2011)
Keeps for ages in the fridge and is great drizzled over roasted vegetables or anything else you want to give a little heat to Adapted from a Simple Living magazine recipe (June 2011)
Keeps for ages in the fridge and is great drizzled over roasted vegetables or anything else you want to give a little heat to
Number of Servings: 24

Ingredients

    1 cup olive oil
    4 cloves garlic - chopped
    2 tsp crushed red chilli pepper
    2 tsp paprika
    3/4 tsp cumin
    2 tbsp tomato paste
    2 tsp orange zest
    1/4 cup orange juice
    salt and black peper

Directions

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.