MEXICAN CHILI OIL SALSA Dry Crunchy, Aromatic & Not Spicy

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil provides healthy fats and a similar flavor profile.

dried chiles

🥗Healthier: fresh chiles

💰Cheaper: cayenne pepper

Cayenne pepper is more accessible and offers heat.

vinegar

🥗Healthier: apple cider vinegar

💰Cheaper: white vinegar

White vinegar is a budget-friendly substitute with a similar acidity.

cilantro

🥗Healthier: parsley

💰Cheaper: spinach

Spinach offers a fresh taste while being more affordable.

Prepare 2 cups of garlic cloves and 2 cups of extra virgin olive oil for frying.

Cook garlic cloves in olive oil over medium-low heat until browned, then remove from heat.

Roast 2 cups of pumpkin seeds and 2 cups of sunflower seeds until golden brown.

Smash the mixed nuts slightly for texture.

Blend the arbol chilies and garlic with 1 tablespoon of salt and 1 tablespoon of black pepper, adding olive oil slowly until smooth.

Combine the blended chili paste with the roasted seeds and nuts in a large bowl, mixing well to coat everything evenly.

Transfer to an airtight container and refrigerate for storage.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary