One of my favorite coworker makes some of the most delicious authentic Mexican food in the world (at least in my world) and every time she whips up anything, knowing I have a deep love for food, she would always give me some. Another reason why I love her food is because she knows how to put some kick in her food. Yum! I love spicy!
So one time she brings me some chili oil to go with the dish and I could not get enough of of the chili oil, I could probably have put it on everything. It was delicious and I want more! I wanted to learn how to make it so I would never run out of it! Luckily, she was kind enough to share with me how she made it. Turns out, there's not much to it, actually gave me a few more ideas along the way. In the meantime, enjoy!
Roasted Garlic Chili Oil (very spicy!)
- 3oz bag of arbol chili (should be able to find in you local grocery store in the Mexican aisle)
- 3-4 cups of olive oil
- 7 - 8 cloves of garlic, smashed
- pinch of salt
- 2-3 tbsp smoked paprika
- Place all the ingredients into a sauce pan, over medium heat (in a simmer), cook everything until chili oil becomes very aromatic (about 15-20 minutes). Occasionally stirring. Be very careful, oil can be very HOT (literally)
- Once the oil is done cooking, set aside to cool. When the oil is cool enough to handle, transfer everything into a blender and pulse until desire consistency for the chili bits.