Spicy Chili Oil
- 10 dried chili de arbol
- 2 pasilla chilies
- 1 cup of olive oil
- 1/2 cup of canola oil
- 1/3 cup of apple cider vinegar
- 6 garlic cloves
- 1 tbsp black peppercorn
- 1 tsp of kosher salt
First thing is to remove the stems from the chilies and to cut them into smaller pieces with some kitchen scissors. Then, heat your olive oil in a pan with your dried chilies and keep stirring continuously on a low flame. Don't let them go brown because that would give the chilies a bitter flavor. When they go a bit soft that means they are ready. Take them away from the flame and let them cool down.
In the meantime, add into your food processor or blender 6 garlic cloves, the peppercorns, kosher salt, vinegar and canola oil. Once your chili oil mix is at room temperature add it to the rest of the ingredients and blend it really well. Stir it with a spatula from time to time when blending.
Once your oil is ready, pour it into a mason jar and leave it resting overnight. The flavor will be so much better if you do this! Keep it in the fridge or at room temperature in your pantry, have it on pasta, pizza, tacos, fried eggs or a sandwich. Once you have this in your kitchen it becomes a must have, it's so addictive. Enjoy!