Chile Infused Oil
Why This Recipe Works
For our infused oil recipes, we started with a neutral base of canola oil. Then we used either the hot- or cold-infusion method, depending on the spice or herb; for example, ginger, chile peppers, and peppercorns needed heat to activate their flavors. For hot infusions, we heated the oil to just 140 degrees, which was hot enough to release the flavors but low enough to keep them from turning bitter.