CRISPY ONION, GARLIC, AND CHILE OIL
- 15m Prep Time
- 10m Cook Time
- 25m Ready In
A vibrant, spicy oil and creamy green sauce made with toasted chiles, crispy onions, garlic, and a cilantro-avocado crema. Perfect for drizzling over tacos, bowls, or grilled vegetables.
Ingredients
- 2 árbol chile peppers stemmed and seeded
- 118 ml avocado oil
- 4 clove garlic minced
- 237 ml dried gluten-free crispy onions
- 9.86 ml crushed red pepper flakes
- 2.46 ml paprika
- Sea salt
- freshly cracked black pepper
- 59.1 ml Plain Cashew Crema or real mayonnaise made with olive oil
- 473 ml cilantro leaves no stems
- 4 clove garlic peeled
- 1 serrano chile pepper stemmed, seeds removed
- 14.8 ml aji amarillo paste
- 4.93 ml fine sea salt
- Juice of 2 limes
- Splash of apple cider vinegar
- 0.5 ripe avocado peeled and roughly chopped
- 29.6 ml avocado oil
- Sea salt
- freshly cracked pepper
Nutrition (per serving, estimated)
Estimated based off 12 of 20 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 2261 mg
- Iron: 30.6 mg
- Magnesium: 465 mg
- Phosphorus: 1978 mg
- Potassium: 6835 mg
- Zinc: 16.4 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 118 ml avocado oil
- 237 ml dried gluten-free crispy onions
- 9.86 ml crushed red pepper flakes
- 2.46 ml paprika
- Sea salt
- freshly cracked black pepper
- 59.1 ml Plain Cashew Crema or real mayonnaise made with olive oil
- 14.8 ml aji amarillo paste
- 4.93 ml fine sea salt
- Juice of 2 limes
- Splash of apple cider vinegar
- 29.6 ml avocado oil
- Sea salt
- freshly cracked pepper
Prepare
- 2 árbol chile peppers, stemmed and seeded
- Mince 4 clove garlic
- 473 ml cilantro leaves, no stems
- Peel 4 clove garlic
- 1 serrano chile pepper, stemmed, seeds removed
- 0.5 ripe avocado, peeled and roughly chopped
Let's Cook
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Step 1.
In a small sauté pan, dry toast the árbol chiles over medium heat for 3 to 4 minutes, until the skin begins to turn light brown and blister. Remove from heat and transfer the chiles to a molcajete (mortar and pestle) or a food processor.
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Step 2.
In the same pan, heat the avocado oil over medium heat. Add the minced garlic and stir vigorously but carefully until the garlic turns golden brown. Immediately remove from heat and transfer the garlic to the molcajete or food processor with the chiles.
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Step 3.
Add the crispy onions, red pepper flakes, and paprika to the molcajete or food processor. Grind or pulse into a chunky paste. Season with sea salt and freshly cracked black pepper to taste. Set aside.
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Step 4.
Combine the Cashew Crema or mayonnaise, cilantro leaves, garlic, serrano chile, aji amarillo paste, salt, lime juice, apple cider vinegar, avocado, and avocado oil in a high-powered blender. Blend until the herbs are almost completely broken down and the sauce is bright green and creamy, with a bit of texture remaining. Taste and adjust seasoning with sea salt and pepper if needed. Cover and refrigerate for up to 1 week.