This recipe was originally published on October 24, 2015 and has been modified and updated for our new website.
Spicy Chile Oil
Ingredients
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
Remove the stems from the chiles and cut them into smaller pieces with some kitchen scissors.
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.)
Once they are ready, take them away from the flame and let them cool down.
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Preparing the oil mix
- Add six garlic cloves, the peppercorns, kosher salt, vinegar, and canola oil into into a food processor or blender.
- Once your chile 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.
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Storing the Chile Oil
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!)
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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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