Note that if you purchase something via one of our links, including Amazon, we may earn a small commission.
A Feather and a Fork is one of our climate cookbook picks. Read about it and get more delicious recipes here.
Print
RECIPE: Maple-Chili Oil or Chili Oil
Description
Try this Maple-Chili Oil drizzled on a Warm Three Sisters Salad With Cranberries from Crystal Wahpepah’s cookbook A Feather and a Fork, one of our climate cookbook picks. For a basic Chili Oil that is more versatile, reduce the amount of olive oil and maple syrup, and drizzle on anything: rice, veggies, noodles, and a Three Sisters Veggie Bowl.
Ingredients
- 1 cup grapeseed oil
- 1 1/4 cup olive oil (reduce to 1/4 cup for Chili Oil)
- 1 cup maple syrup (reduce to 1 tsp for Chili Oil)
- 1/2 cup finely chopped yellow onion
- 1 cinnamon stick
- 1 star anise
- 1 chili de arbol (bird’s beak chili)
- 1 New Mexican chili
- 1 finely chopped garlic clove
- 1 Tbsp whole black peppercorns
- 1 Tbsp crushed red pepper flakes
- 1 tsp chili de arbol powder
- 1/4 tsp onion powder
- 1/3 tsp garlic powder
- 1/2 tsp salt
- 1 drop distilled white vinegar
Instructions
- Combine all of the ingredients in a large saucepan over medium-low heat, and bring to a gentle boil. Reduce heat to low, and simmer for 10 minutes.
- Remove the pan from heat and allow the mixture to cool. Strain through a fine-mesh strainer into a sealable glass container. Keep at room temperature for up to 3 weeks or in the refrigerator for up to 6 months.
Excerpted from A Feather and a Fork by Crystal Wahpepah with Amy Paige Condon Copyright © 2026 by Crystal Wahpepah with Amy Paige Condon. Excerpted by permission of Rodale Books. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
