Chile Oil

1. Put the chile flakes and oil into a small skillet or saucepan. Bring to boil. Simmer slowly for two minutes.

2. Pour immediately into a bowl. Keep six hours or up to a day. Strain once or twice. Keep in a jar or in the refrigerator.

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Nutrient	Quantity
Total fats	216 g
Energy	1909.44 kCal
Fatty acids, total saturated 18:3 undifferentiated	1.6438 g
Calcium, Ca	2.16 mg
Fatty acids, total saturated 22:0	0.2786 g
Tocopherol, beta	0.2376 mg
Fatty acids, total saturated 20:1	0.6718 g
Sodium, Na	4.32 mg
Fatty acids, total saturated 16:1 undifferentiated	2.7108 g
Total lipid (fat)	216 g
Fatty acids, total saturated 16:0	24.3864 g
Choline, total	0.648 mg
Fatty acids, total saturated 18:0	4.2185 g
Fatty acids, total saturated 18:1 undifferentiated	153.941 g
Betaine	0.216 mg
Iron, Fe	1.2096 mg
Tocopherol, gamma	1.7928 mg
Fatty acids, total saturated 18:2 undifferentiated	21.0859 g
Fatty acids, total polyunsaturated	22.7297 g
Fatty acids, total polyunsaturated 17:1	0.27 g
Phytosterols	477.36 mg
Fatty acids, total saturated 20:0	0.8942 g
Vitamin K (phylloquinone)	130.032 g
Fatty acids, total saturated	29.8253 g
Fatty acids, total monounsaturated	157.5958 g
Fatty acids, total polyunsaturated 17:0	0.0475 g
Vitamin E (alpha-tocopherol)	30.996 mg
Potassium, K	2.16 mg

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Olive oil	1 cup	1909.44	0	216
red pepper flake	0.58 cup	0	0	0