Chili Lemon Oil

From Food and Drink Spring 2015.

This oil is simple to make and has many uses.  You can use it in dressings or for sautéing vegetables, chicken or fish.

1 large lemon
1/2 tsp chili flakes
1 cup extra virgin olive oil

• Using a vegetable peeler, peel zest from entire lemon into long strips, trying to avoid the white pith as much as possible.
• Place Zest peels, chili flakes and oil in a small saucepan.  Warm oil over the lowest heat (simmer) for 15 minutes.  If zest peels or chili begin to brown, immediately remove saucepan from heat and let cool.
• Strain oil into small bowl and discard zest peels and chili.

Makes 1 cup