Mexican Chili Oil
This fragrant sauce is extra spicy with an intense and bold flavor. Make it in just 15 minutes and serve with your favorite tacos, quesadillas or stews.
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Servings: 1 jar - 250ml
Ingredients
- 2 cups chile de arbol (or other dry, red hot chilli peppers)
- 1 Tbsp sesame seeds (toasted)
- 4 garlic cloves
- 1 Tbsp vinegar
- 1 cup oil (corn, canola or sunflower)
- ½ Tbsp salt
Instructions
- Remove the stems of chilli peppers. Peel the garlic and slice it. Set aside.
- In a medium saucepan put half a cup of oil and heat over low heat. Fry the garlic until golden and crispy (about 1 min).
- Place in a blender together with the oil you used.
- Add another half a cup of oil to the saucepan and heat over low heat. Fry the chilies for a minute until they are crispy (see notes).
- Place them in the blender together with the oil where they were fried.
- Add to the blender the sesame seeds, salt, and a tablespoon of vinegar.
- Blend for 2-3 minutes depending on how you’ll like the consistency of the sauce.
- Pour the sauce into a jar and add a good drizzle of oil on top.
NOTES
Please be extremely careful when frying chiles de árbol, they are very hot and release a strong and pungent smell that could cause respiratory problems if you’re not used to it. Open all windows for a better ventilation on the room and turn on the vent hood to full power.
Nutrition
Calories: 2287kcal | Carbohydrates: 58g | Protein: 10g | Fat: 232g | Saturated Fat: 19g | Polyunsaturated Fat: 69g | Monounsaturated Fat: 133g | Trans Fat: 1g | Sodium: 3559mg | Potassium: 1470mg | Fiber: 22g | Sugar: 31g | Vitamin A: 19603IU | Vitamin C: 27mg | Calcium: 136mg | Iron: 6mg
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