condiment
Red Chile Oil
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Prep
5 minutes (plus 24 hours infusing)
Total
24 hr 5 min
Serves
Makes about 1/2 cup
Deep red, fragrant, and warming without being harsh, this chile oil is made by soaking red chile powder in neutral oil for a full day, then straining it clean. The long infusion pulls the flavor without any cooking.
Ingredients
- 2 tbsp red chile powder
- 120 ml (1/2 cup) neutral canola oil
Instructions
- 1Combine the red chile powder and canola oil in a container. Stir to mix.
- 2Cover and let sit at room temperature for 24 hours.
- 3Pour through a cheesecloth-lined strainer into a clean container.
- 4Discard the solids. Store the strained oil sealed at room temperature.
Cook's Note
Give it the full 24 hours, at 12 hours the oil is colored but the flavor is thin. The extra time is what gives it depth.
Best Served With
Drizzled over ceviche, soups, tacos, or anywhere you want a hit of color and heat.
Why This Recipe Works
Capsaicin and the flavor compounds in dried chile are fat-soluble, meaning they move into the oil over time rather than needing heat to extract. The cold infusion keeps the oil tasting clean rather than cooked.
Make It Yours
- Add a pinch of smoked paprika to the mix for more depth.
- Use a blend of chile powders, ancho and guajillo, for a milder, fruitier oil.
Leftover Strategy
Keeps at room temperature in a sealed container for up to 1 month. Shake before using.
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Pairing
Condiment, no standalone pairing.