Chile n' Spice Infused Olive Oil

• 2 tsp cumin seeds
• 2 tsp coriander seeds
• 1 tsp fennel or caraway seeds
• 3 dried chiles (New Mexico or Anaheim)*
• 1/2 tsp cayenne pepper
• 1-2 cloves garlic
• 1/2 tsp kosher salt
• 1 tsp sherry or red wine vinegar
• 1 cup extra-virgin olive oil

In a small fry pan, over medium heat, lightly toast the spices, until fragrant. Then grind them in a spice grinder. Place the ground spices into a medium bowl.

Next toast the chiles in the same fry pan. Press the chiles into the pan to help toast them and bring out their aroma, about 1 to 2 minutes. Then grind and add to the ground spices.

Crush the garlic into a paste and add to the spice mix, along with the cayenne and salt. Next add the sherry vinegar and olive oil and mix to combine. Taste for seasoning, adding more vinegar or salt if needed.

* I have also made this using 1 or 2 dried Ancho chiles instead, the flavor is a bit different but still very nice.

Related Tips & Techniques

• How to Mince Garlic

When using the oil be sure to mix it well before each use. This oil will keep for a day or two if stored in the refrigerator.