Recipes > Chile n' Spice Infused Olive Oil
- Serves: 1 cup
- Active Time: 10 mins
- Total Time: 10 mins
- Views: 33,493
- Success Rating: 100% (?)
Steps
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
Method
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
- by Dawn Thomas
- •
- June 11, 2009
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.
10 Comments
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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. -
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! -
Hi is there a way that we could keep this oil for two weeks? Any suggestions maybe we could add a natural preservatives? -
Hi Janice, Safety-wise, this should last a couple of weeks in the refrigerator (the oil, garlic, and refrigerator are natural preservatives), however with all things, this is best enjoyed sooner rather than later for best flavor. Cheers, Sandy -
Why is there an asterisk after the chilis in the ingredient list? I have arbol, ancho and kashmiri mirch sabut chilis. Would one of these work? Iʻm thinking the kashmiri chilis might be nice. Thoughts? -
Hi Shelly, Any of those chilis would work beautifully in this. Have fun mixing it up! Cheers, Sandy
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do you have a recipe for a home made chilli sauce that contains something sweet like sultanas -
Rouxbe Staff
Hi Riaz, I don't see such a recipe in our collection. Consider blending sultanas with this sauce (or any other sauce) and see how you like the results. -
Can I heat the oil with spices on the lowest heat to infuse the spice flavours even more?thank u x
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Rouxbe Staff
Hi Riaz, sure! Give it a try and see how you like it!
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