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.
More From Oxmoor House
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
- 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
- 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.
- Remove stem from jalapeno pepper. Set pepper aside.
- Heat a large skillet over medium heat 2 minutes; add coriander and cumin seeds. Cook, stirring constantly, 5 minutes or until lightly browned.
- 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.
- 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.
- Use in salsas, fajitas, beans, and marinades for fish; or brush on vegetables before roasting.
Only you will be able to view, print, and edit this note.Add Note
More Recipes Like This