Chile n' Spice Infused Olive Oil

Chile N' Spice Infused Olive Oil


Toasted Mexican chiles, cumin, coriander and fennel seeds are mixed with garlic, extra-virgin olive oil and sherry vinegar.
  • Serves: 1 cup
  • Active Time: 10 mins
  • Total Time: 10 mins
  • Views: 14,725
  • Success Rating: 100% (?)
    0% - I fed it to the dog


Step 1: Preparing the Chile 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 to 2 cloves garlic
• 1/2 tsp sea salt
• 1 tsp sherry or red wine vinegar
• 1 cup extra-virgin olive oil


Lightly toast the spices in a small fry pan over medium heat until fragrant. Let cool before grinding 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. Let cool, grind and add to the ground spices.

Crush the garlic into a paste and add it 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.

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

Chef's Notes

This oil adds great flavor when cooking or grilling meats. It also makes for a delicious and unique dipping sauce to serve alongside the meat. Here is a recipe for Chile n’ Spice Grilled Chicken.


  • Alex  B
    Alex B
    What is keeping this from lasting a while in the fridge? Can it become hazardous to eat in any way? I can see myself making a bunch at one time, even if it looses a bit of flavor over time.
  • Dawn T Rouxbe Staff
    Dawn T
    I believe the recipe says a day or two, if stored in the refrigerator, but really it should last even longer than that. Just note that the flavor may not be as vibrant as the day it was made. Hope that helps. Cheers!

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