Easy Chile Oil Recipe
Makes ½ Cup
Here’s the technique for quickly making a chile-infused oil at home for use as an ingredient or finishing touch for a wide variety of dishes. Below is the recipe that we think works particularly well, but the same technique could be used with any blend of our dried chilies.
The smoked paprika, while optional, is highly recommended. It amps up the color of the oil while adding a satisfying smokiness.
INGREDIENTS
- ½ cup Vegetable Oil
- 1 Dried Aji Amarillo Chile
- 1 Dried Pasilla Negro Chile
- 3 Dried De Arbol Chilies
- 1 tbsp Crushed Red Chile Flake
- Optional: ¼ tsp Sweet Smoked Paprika
DIRECTIONS
1
Break the chilies into pieces with your hands to expose the inner membranes and seeds (wear gloves if you have sensitive skin).
2
Pour the oil into a small saucepan, add the chilies and crushed red chile flakes. Heat it, stirring occasionally, over medium low heat. Steep for a half hour.
3
Remove the oil from the heat & stir in the smoked paprika (if desired). Let it sit for 10 minutes, then strain out the chili pieces. You can store the finished oil in your refrigerator for up to a month.