Easy Mexican chili oil recipe with nuts

dried chiles

🥗Healthier: fresh chiles

💰Cheaper: cayenne pepper

Fresh chiles provide a milder flavor, while cayenne is more readily available.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil offers a similar flavor with a higher smoke point.

nuts

🥗Healthier: seeds

💰Cheaper: peanuts

Seeds reduce allergens and peanuts are often less expensive.

vinegar

🥗Healthier: lime juice

💰Cheaper: lemon juice

Lime juice adds a fresh acidity, while lemon juice is a common substitute.

Heat vegetable oil in a saucepan over medium heat until shimmering.

Add chili de árbol and cook until fragrant, about 2-3 minutes.

Remove from heat and let cool slightly.

Blend the oil and chiles until smooth.

In a separate pan, toast garlic, sesame seeds, almonds, pine nuts, and pumpkin seeds until golden, about 3-4 minutes.

Add the toasted mixture to the blended chili oil.

Stir in salt to taste.

Transfer to a clean jar and let cool completely before sealing.

Store in the refrigerator for up to a month.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens