Asian Infused Canola Oil

Name: Asian Infused Canola Oil
Yield: 14
Ingredients: 1 cup canola oil (250 mL); 1 jalapeño, sliced in half, cored and seeded; 1 tsp crushed red chili flakes (5 mL); 3 fresh Thai basil sprigs; 2 garlic cloves, peeled

This spicy infused canola oil would be an excellent way to kick start your next Asian-inspired stir-fry or drizzled over warm penne pasta with sliced roasted red peppers. Fresh jalapeno, Thai basil and chili flakes give this infused canola oil all the heat you need!

Servings: 14 people

- 1 cup canola oil (250 mL)
- 1 jalapeño, sliced in half, cored and seeded
- 1 tsp crushed red chili flakes (5 mL)
- 3 fresh Thai basil sprigs
- 2 garlic cloves, peeled
1. In a small saucepan set over medium heat, combine all ingredients.
2. Simmer until the canola oil is warm, stirring often, about 5 minutes.
3. Remove from heat and let stand until canola oil is cool. Strain the oil through a sieve lined with cheesecloth into a clean re-sealable bottle.
4. Keep refrigerated for up to three days.