Spicy Southwest Chile Oil

Pour this oil into a decorative bottle you can find at antique or flea markets or import stores, and then add chiles and a cork for a spicy gift.

This recipe goes with Thai Barbecue Beef Salad

Yield: 1 1/2 cups.
Recipe from Oxmoor House

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 54
  • Calories from fat: 0.0%
  • Fat: 6g
  • Saturated fat: 0.8g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 0.0g
  • Carbohydrate: 0.1g
  • Fiber: 0.0g
  • Cholesterol: 0.0mg
  • Iron: 0.0mg
  • Sodium: 0.0mg
  • Calcium: 0.0mg

Ingredients

  • 4 cloves garlic
  • 2 tablespoons white vinegar
  • 1 jalapeno pepper
  • 1 tablespoon coriander seeds
  • 2 teaspoons cumin seeds
  • 2 teaspoons dried oregano
  • 2 cups extra virgin olive oil, divided
  • 2 green chile peppers, cut in half
  • 2 red chile peppers, cut in half

Preparation

  1. Combine garlic and vinegar in a small glass bowl; cover and refrigerate at least 8 hours. Drain garlic, discarding vinegar; rinse and pat dry with paper towels. Set garlic aside.
  2. Remove stem from jalapeno pepper. Set pepper aside.
  3. Heat a large skillet over medium heat 2 minutes; add coriander and cumin seeds. Cook, stirring constantly, 5 minutes or until lightly browned.
  4. Transfer browned seeds to container of an electric blender; add garlic, jalapeno pepper, oregano, and 1 cup oil. Cover and process until minced, stopping once to scrape down sides. Pour mixture into jar; add remaining 1 cup oil. Cover and refrigerate 24 hours.
  5. Let oil stand at room temperature 2 hours. Pour mixture through a wire-mesh strainer lined with 2 layers of cheesecloth into a decorative bottle or jar, discarding solids. Add chiles. Seal bottle with a cork or an airtight lid. Store in refrigerator up to 1 month.
  6. Use in salsas, fajitas, beans, and marinades for fish; or brush on vegetables before roasting.
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