Toasted Mexican chiles, cumin, coriander and fennel seeds are mixed with garlic, extra-virgin olive oil and sherry vinegar.
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.
Steps
1
Preparing the Chile Oil
Ingredients
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.
The First 3 Are On Us
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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 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 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.
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!
Janice P •Hi is there a way that we could keep this oil for two weeks? Any suggestions maybe we could add a natural preservatives?
Sandy S •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
Shelly A •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?
Riaz M •do you have a recipe for a home made chilli sauce that contains something sweet like sultanas
Eric W • 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.