Spicy Mexican Chili Oil
We learned a variation of this sauce in our Mexican cooking class and I've been tinkering with the ratios at home for a few weeks now. I've finally nailed a version that tastes exactly like the one our host made in Mexico and I'm happy to report that this supremely spicy oil tastes delicious on absolutely everything.
Ingredients
- 1.5 cups dried árbol peppers
- 1 cup grape seed or avocado oil
- 2 small cloves of garlic, chopped
- 1 tsp sea salt
- 1/2 cup pumpkin seeds
- 1/2 cup peanuts
- 1/2 cup sesame seeds
Instructions
Prepare the peppers by cutting off the stems and removing most of the seeds. Add the peppers to a hot pan with your oil and cook stirring frequently for 1 - 2 minutes (keep the fan on high at this point or you may end up with some spicy pepper eye stings). Place the peppers, along with the oil they were cooked in, into the food processor with the garlic, salt and nuts + seeds and pulse to crush the peppers and seeds. Add a little extra oil if needed then place in a glass jar and keep in the fridge for up to 2 weeks.
Recipe by This Doctors Kitchen at https://www.thisdoctorskitchen.com/mexico-inspired-salsa-recipe/