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.

This recipe goes with Drunken Beans

Yield: 1 cup (serving size: 1 teaspoon)
Recipe from Health

Nutritional Information

Amount per serving
  • Calories: 40
  • Calories from fat: 100%
  • Fat: 5g
  • Saturated fat: 0.6g
  • Monounsaturated fat: 3.3g
  • Polyunsaturated fat: 0.4g

Ingredients

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

Preparation

  1. 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.
  2. 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.
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Chili-Oregano-Garlic Oil Recipe at a Glance
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