Spicy Chile Oil

​​Source: Susana Villasuso

This recipe was originally published on October 24, 2015 and has been modified and updated for our new website.

Spicy Chile Oil


  • 10 dried chiles de arbol

  • 2 pasilla chiles

  • 1 cup of olive oil

  • 1/2 cup of canola oil 

  • 1/3 cup of apple cider vinegar 

  • 6 garlic cloves 

  • 1 tablespoon black peppercorn

  • 1 teaspoon of kosher salt

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Preparing the chiles

  1. Remove the stems from the chiles and cut them into smaller pieces with some kitchen scissors.

  2. Heat your olive oil in a pan with your dried chiles and keep stirring continuously on a low flame. Don't let them go brown because that would give the chiles a bitter flavor. (Note: When they go a bit soft that means they are ready.) 

  3. Once they are ready, take them away from the flame and let them cool down.

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Preparing the oil mix

  1. Add six garlic cloves, the peppercorns, kosher salt, vinegar, and canola oil into into a food processor or blender.
  2. Once your chile oil mix is at room temperature, add it to the rest of the ingredients and blend it really well.
  3. Stir it with a spatula from time to time when blending.
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Storing the Chile Oil

  1. Once your oil is ready, pour it into a Mason jar and leave it resting overnight. (Note: The flavor will be so much better if you do this!) 

  2. 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!

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About the Author

Susana Villasuso

Susana Villasuso is a chef, recipe developer, and mother from San Luis Potosi. She currently lives in London and focuses on developing Mexican recipes using fresh local ingredients with a simple approach.

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