Thank you to Melissa’s Produce for sponsoring this post. I received product to create the recipe. All opinions are my own.If you’re not familiar with a guajillo chili, Wikipedia describes it as a variety of chile pepper of the species Capsicum annuum which is widely used in the cuisine of Mexico. Its heat is considered mild to medium. I often make gourmet oils for hostess and holiday gifts and realized I had none on the blog. So when I received the beautiful box of produce from Melissa’s Produce I thought about the different oils I could make with what was included. I’ve made garlic oil many times before so I thought why not add the chili pepper? Garlic and chili pepper’s go well together and would work nicely with fish, chicken or drizzled over roasted vegetables. You could also use it as a dipping oil for a nice, crusty bread.
I found a couple of bottles at a thrift store but they are available on line and in some craft stores. I found the corks at a craft store. Be sure to sterilize them prior to filling with the oil.
It takes about 2 weeks for the infused oil to age. Let it sit that long then use it up. Infused oils can turn rancid over time so it’s best not to let it sit unused for too long. Besides why would you want to waste it by not using it.
- 1 big garlic clove, peeled and thinly sliced
- 1 big dried guajillo chili, cleaned of seeds and sliced into strips
- 8 ounces olive oil
- Glass bottle
- In a heavy bottom pan, gently heat olive oil over low heat. Warm for one minute and add garlic and guajillo chili strips. Cook over low heat for 5 minutes.
- Remove the pan from the heat and let cool 5 minutes before transferring to a glass bottle. Cool before corking the bottle.
- Now the oil must age. Keep in a cool, dark place and gently shake, daily, for 2 weeks. The oil will darken and get a red color from the chili. It is now ready to use.