Chili-Oregano-Garlic Oil

To replace the lard commonly used in Mexican cooking, Alberto steeps a variety of herbs and seasonings in lightly flavored olive oil. You can also use store-bought flavored oils in these recipes.

Be the first to rate it


1 cup (serving size: 1 teaspoon)

Nutritional Information

Calories 40
Caloriesfromfat 100 %
Fat 5 g
Satfat 0.6 g
Monofat 3.3 g
Polyfat 0.4 g


1 cup light olive oil
3 garlic cloves
1 to 2 chiles del arbol
1/4 bunch fresh oregano


Combine all ingredients in a saucepan over low heat; cook 10 minutes. Remove from heat; cool 15 minutes. Strain oil through a cheesecloth-lined colander into a bowl; discard solids.

Note: To play it safe, refrigerate homemade flavored oil immediately after it's prepared and use it within one week. The reason: Ingredients such as garlic and herbs may carry spores that could cause food poisoning. Oil provides a perfect environment for these spores to grow, particularly if it's left to stand at room temperature.


June 2002
My Notes

Only you will be able to view, print, and edit this note.

Add Note