Pizza Quest Globe

Spicy Oil

Written By Brad English
Saturday, 30 June 2012 Written Recipes


Simmer for 10 minutes to infuse the oil with the chili and spices.

As promised, here’ the spicy oil recipe. This is a staple ingredient n our house; one that I can use for many things.  When I don’t have any, I just sprinkle some chili flakes on my pizza, but the little extra time this takes to put together makes for such a better overall flavor.  The oil is spicy and flavorful without being too hot.  Instead of drizzling a little olive oil over the top of a piping hot pizza, I love to add this instead.


This recipe is right out of Peter’s “American Pie:  My Search for the Perfect Pizza”.  As with everything, once you make it a few times, you can start to wing it.  I almost always have some of Peter’s Herb Oil, but by now, there’s no need to go back to the recipe.  You start to understand the flavors that each ingredient provides so that you can soon make these recipes by feel.


For this version of the recipe I used my home made Srirachi Seasoned Salt.  I will post about that soon as well.  Regular salt works just fine as well.  I was just looking for a little something to make it my own!


Spicy Oil


I substituted my homemade Srirachi Seasoned Salt for regular salt in this version. I also added the salt before the boil. Peter suggests adding it after. Go with his advice!

– 1 cup Olive Oil

– 4 teaspoons sweet or hot paprika

– 4 teaspoons chili flakes

– 1 large clove, garlic, peeled

– 1/4 teaspoon salt


*This is the recipe out of “American Pie”.  I don’t need 1 cup of this oil so I cut it way back generally, but it also keeps forever in the refrigerator so there’s no problem if you make the full batch.  You will figure it out as you get comfortable with it.  It’s just about finding the balance of the ingredients as you like them.  As I said above, I also substituted for the salt with my homemade Srirachi Seasoned Salt.


In a saucepan, add oil, paprika, chili flakes, and garlic.


Bring it to a boil (yes, really!).


Reduce the heat and simmer for about 10 minutes.


Set aside to cool for about 30 minutes.


Strain the oil and add the salt.

*I added the salt during the boil this time in the photos which worked out.  I usually

add it after per Peter’s instructions.


Drizzle it on everything!






I am really, really, looking forward to the recipe for Srirachi seasoned salt. While I wait, I shall make a batch of this. A local restaurant serves a spicy oil that is delicious for dipping bread into – I have a feeling this will be even better.


Brad said he’s working on the salt instructions and should have it up soon. It’s pretty cool stuff, and was originally inspired by our friend, Randy Clemens, in his book, “The Sriracha Cookbook,” which is worth checking out. Enjoy!!

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