+
Home Cooking

Chili oil a la French pizza joint

triomphe | May 5, 201409:52 AM     13

After spending a year in France, the food item I remember with the most fondness is chili oil. They had it in all the pizza places, sitting in sticky bottles that you'd drizzle on your eggy pizzas. The pizzas were forgettable, but the oil a spicy sweet memory.

Twenty years have passed, and I have never, ever been able to recreate it. I've tried Italian chili oil recipes, Chinese chili oil recipes, made up my own chili oil recipes, looked through French recipes. I've tried different kinds of chili flakes, added garlic and different kinds of olive oil. Mine never measures up. It always tastes flat and hot, no matter how fancy I get with the ingredients.

Does anyone here have experience with French pizza chili oil? Any tips on how to recreate this marvel?

Merci!

Want to stay up to date with this post? Sign Up Now ›

More from Chowhound

5 Brand-New Breakfast Sandwiches You've Never Tried
Recipe Round-Ups

5 Brand-New Breakfast Sandwiches You've Never Tried

by Chowhound Editors | The basic fried egg sandwich is a great dish in its simplicity. But we can't help tweaking, hacking...

5 Tomato Plant Care Tips to Maximize Your Harvest
How To

5 Tomato Plant Care Tips to Maximize Your Harvest

by David Klein | Growing your own tomatoes is satisfying on many levels. Their season is fast and high-yielding, making...

A Midsummer Night’s Spritz: High-Spirited, Low-ABV Summer Sparklers
Recipe Round-Ups

A Midsummer Night’s Spritz: High-Spirited, Low-ABV Summer Sparklers

by Pamela Vachon | After the New York Times notoriously published an article in May of last year lambasting the Aperol...

Beat the Summer Heat with Easy No-Bake Cookie Recipes
Recipe Round-Ups

Beat the Summer Heat with Easy No-Bake Cookie Recipes

by Joey Skladany | Summer has officially arrived and temperatures are climbing way too high in many places. If the thought...

Get fresh food news delivered to your inbox

Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.