Mexican Chili Oil Blend (Print View)
A deep, nutty Mexican oil blend featuring toasted seeds, peanuts, and crispy fried garlic that brings extra flavor to meals.
# What You'll Need:
01 -
2 cups vegetable oil (any mild-flavored type)
02 -
1 finely chopped shallot
03 -
3 cloves garlic, finely diced
04 -
1/2 cup red pepper flakes
05 -
30g chopped toasted peanuts
06 -
30g toasted pumpkin seeds
07 -
30g toasted sesame seeds
08 -
2 tablespoons tamari
09 -
2 tablespoons spicy sauce (or any acidic vinegar)
10 -
1-2 teaspoons sea salt
11 -
1-2 teaspoons white sugar
# Directions:
01 -
Get a big heat-resistant bowl and put a mesh sieve on top. Add chile flakes to the bowl and leave it ready.
02 -
Warm up oil in a pot to about 150-165°C over low-medium heat. Toss in diced shallots and garlic. Let them cook for around 5-6 minutes, giving them a stir now and then until they turn golden. Keep an eye on them so they don't burn.
03 -
Slowly pour the hot oil mix through the sieve onto the chile flakes. Keep the cooked shallots and garlic that stay in the sieve. Let the chiles sit in the hot oil for about 30-60 seconds to release their flavor.
04 -
Add your seeds, nuts, tamari, spicy sauce, and half of both the salt and sugar to the chile oil. Mix it all up well.
05 -
When the oil cools down a bit, mix back in the cooked shallots and garlic. Taste it and add more salt or sugar if needed.
06 -
Pour into a sealed container and keep in the fridge for up to a month. Always use clean spoons when taking some out. Before using, let a small amount warm up to room temp so it's easier to drizzle.
# Notes:
01 -
If you've got whole dried chiles, toast and crush about 15-20 of them. Take out the seeds if you want it less spicy.
02 -
Your sauce will get thicker in the fridge but will loosen up when it sits at room temperature.