Spicy Southwest Chile Oil

★★★★★ 1 Review
pmyodb1 avatar
By Jamallah Bergman
from Atlanta, GA

This yummy oil will spice up any dull dish that you might have. Plus it makes for a great gift!

serves 1 1/2 cup oil


  •   4 clove
  •   2 Tbsp
    white vinegar
  •   1
    jalapeno peppers
  •   1 Tbsp
    coriander seed
  •   2 tsp
    cumin seed
  •   2 tsp
    dried oregano leaves
  •   2 c
    olive oil, extra virgin, divided
  •   2
    green chile peppers, cut in half
  •   2
    red chilie peppers, cut in half

How To Make

  • 1
    In a small glass bowl, combine garlic and vinegar; cover and refrigerate at least 8 hours. Drain garlic, discarding vinegar; rinse and pat dry with paper towels. Set garlic aside.
  • 2
    Remove stem from jalapeno pepper. Set pepper aside
  • 3
    Heat a large skillet over medium heat 2 minutes; add coriander and cumin seed. Cook, stirring constantly, 5 minutes or until lightly browned.
  • 4
    Transfer browned seeds to container of an electric blender; add garlic, jalapeno pepper,oregano and 1 cup oil. Cover and process until minced, stopping to once scrape down sides. Pour mixture into a jar; add remaining 1 cup oil. Cover and refrigerate 24 hours.
  • 5
    Let oil stand at room temp for 2 hours. Pour mixture through a wire mess strainer lined with 2 layers of cheesecloth into a decorative bottle or jar; discarding solids. Add chiles. Seal bottle with a cork or an airtight lid. Store in refrigerator.
  • 6
    This oil can last in the fridge for about a month. And can be used in salsas, fajitas, beans and marinades for fish or brush on veggies before roasting.

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