Chile de Arbol Oil Recipe (Easy Homemade Chili Oil)
This bold and smoky Chile de Arbol Oil brings warm, layered heat and rich olive oil flavor to eggs, pizza, noodles, soups, and roasted vegetables. This easy homemade chili oil recipe adds a vibrant, infused toasted flavor to your favorite dishes.
Servings 10
Calories 76kcal
Ingredients
- 3 tablespoons whole dried chile de arbol pods (20 g) crushed
- 5 tablespoons EVOO (65-70 g)
Instructions
- Prep the Chiles: Snap the stems off the dried chile de arbol peppers and discard.
- Crush the Peppers: Place the dried chiles into a blender or spice grinder and pulse until you have a medium-coarse texture, not a fine powder.
- Prepare the Jar: Transfer the crushed chiles to a heat-safe glass jar. For safety, place the jar on a surface that can safely catch hot oil spills, like a pie plate or cast iron skillet.
- Heat the Oil: Warm the extra virgin olive oil to 275°F (135°C), keeping it below 300°F (149°C). This gentle temperature helps preserve the bright color and bold flavor of the chiles without scorching them.
- Bloom the Chiles: Carefully pour the hot oil over the crushed chile de arbol peppers. The mixture should gently sizzle as the chiles bloom and release their flavor into the oil.
- Cool and Store: Let the chili oil cool to room temperature before sealing the jar tightly with a lid. Store in the refrigerator for longer freshness.
Notes
Bite Me Recipe Notes:
Store in the cupboard up to 3 months
Store in the refridgerator up to 6 months
Nutrition
Serving: 1serving | Calories: 76kcal | Carbohydrates: 3g | Protein: 0.5g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 4mg | Potassium: 83mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1175IU | Vitamin C: 1mg | Calcium: 2mg | Iron: 0.3mg