A quick infused oil with lingering mild heat.
Dried Red & Green Hatch Chiles are infused with a fruity olive oil. Lends a mild kick and an extra boost of Southwestern flavor.
Karen's Hatch Chile Oil
Dried Red & Green Hatch Chiles are infused with a fruity olive oil. Lends a mild kick and a Southwestern flavor.
Equipment
- smal 1 cup pot, I use enameled cast iron
Ingredients
- 1/4 cup extra virgin olive oil, a fruity variety
- 1/4 cup Safflower Oil, or other expeller pressed neutral oil
- 2 tablespoons Red & Green Dried Chile Flakes, (I have used Trader Joe's brand)
Instructions
- Add both oils to the small pot. Raise heat to medium, add a candy thermometer and wait until it reads 250 degees. Hint: oil will come to a shimmer in about 3 minutes.
- Take off heat. Let cool down one minute. Add the dried chiles - they will sizzle. Let cool.Add to a sterile glass container and refrigerate. Use within one month.
Notes
Makes 15, 2 teaspoon servings.
Use with recipe: Southwest Style Green Shakshuka with Hatch Chili Oil.
This recipe may not be reproduced without the consent of its author, Karen Sheer.
Nutrition
Calories: 67kcalCarbohydrates: 1gProtein: 1gFat: 7gSaturated Fat: 1gTrans Fat: 1gSodium: 18mgPotassium: 21mgFiber: 1gSugar: 1gVitamin A: 316IUVitamin C: 1mgCalcium: 4mgIron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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