Homemade Chile Oil
10m prep 15m cook 1h 25m ready
A homemade chile oil made with dried chile flakes and árbol chiles, infused with garlic and salt. Also includes a recipe for roasted pepitas seasoned with avocado oil and sea salt.
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Ingredients
- 1/2 cup dried chile flakes
- 1/2 cup dried árbol chiles chopped
- 1 1/2 cup neutral oil
- 1/2 tsp garlic powder
- 1/2 tsp pink Himalayan salt
- 2 cup raw pepitas (pumpkin seeds)
- 2 tsp avocado oil or extra-virgin olive oil
- 1 tsp fine sea salt
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Create Shopping ListNutrition (per serving, estimated)
Estimated based off 4 of 8 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 768 mg
- Iron: 22.3 mg
- Magnesium: 367 mg
- Phosphorus: 724 mg
- Potassium: 8072 mg
- Zinc: 5.03 mg
Let's Cook
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Step 1.
Combine the chile flakes and chopped árbol chiles in a medium bowl.
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Step 2.
Heat the neutral oil in a small saucepan over medium heat until a thermometer reads 350°F, about 3 minutes.
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Step 3.
Carefully pour the hot oil over the chiles in the bowl. They will sizzle and steam; be careful not to inhale the steam.
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Step 4.
Stir in the garlic powder and salt until well combined.
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Step 5.
Allow the chile oil mixture to cool completely to room temperature, about 1 hour.
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Step 6.
Transfer the cooled chile oil to an airtight sanitized glass jar. It can be stored at room temperature for up to 2 months.
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Step 7.
Preheat the oven to 350°F.
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Step 8.
In a small bowl, combine the raw pepitas, avocado oil, and fine sea salt, stirring well so that the pepitas are completely and evenly coated.
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Step 9.
Spread the pepitas in a single layer on a baking sheet and bake for 10 to 15 minutes, stirring halfway through, until golden brown.
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Step 10.
Remove the baking sheet from the oven and transfer the pepitas to a cool baking sheet to stop cooking.
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Step 11.
Allow the pepitas to cool completely before transferring to an airtight container. Store at room temperature in your pantry for up to one month.
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