I’ve been preoccupied with thoughts of chile oil lately. Maybe it’s because John’s organizing a pizza crawl and the first stop is Posto, which has the best table chile oil. It’s divine on their already perfect pizzas. Maybe it’s also because I’ve been stir-frying like crazy and need a creative new twist to my olive oil and red pepper flake routine. But it’s mostly because it’s downright delicious. The light and savory flavor of olive oil paired with a spicy zing from the peppers, yum! Plus chile oil is a great way to infuse more flavor into your food without adding calories or anything unhealthy. Plus, I think as I get older I like spicy foods more and more.
2 arbol chiles
1/2 tsp. red pepper flake
1/2 tsp. minced garlic
1 cup EVOO
Combine all of your ingredients in a small pan. Heat on low for 20 minutes. The garlic will fry and bubble a bit, that’s good. Kill the heat and then let the oil sit for 30 minutes.
When it’s cooled strain out the garlic, peppercorns, and red pepper flake. Pour into an airtight container. Keep the chiles in there though. And actually, I added a pinch of fresh red pepper flake back into the oil.
Store your oil in a cool, dry place. It should keep for at least 2 weeks but probably up to a month. I’ll report back on that.
My favorite uses for chile oil: drizzle on pizza, use as a base for salad dressing or vinaigrettes, stir fry veggies in, stream into dips or guacamole, or rub on to chicken or fish before baking.
What are your favorite uses for chile oil??