Ingredients
Scale
- 12-15 dried arbol chiles stemmed
- ¼ cup dried minced onion
- 2 tablespoons dried minced garlic
- 2 tablespoons crushed red pepper flakes
- 2 teaspoons sweet paprika
- 1 teaspoon fine sea salt
- ½ teaspoon ancho chile powder
- ½ cup light olive oil or avocado oil
Instructions
- Process the 12-15 dried arbol chiles in a small food processor until you achieve coarse flakes.
- Heat a small skillet over low heat until warm, then toast the ¼ cup dried minced onion and 2 tablespoons dried minced garlic, stirring constantly until they darken and smell nutty, about a few minutes.
- Add the arbol flakes and 2 tablespoons crushed red pepper flakes to the skillet. Toast while stirring until fragrant, then remove from heat to prevent overcooking.
- Stir in the 2 teaspoons sweet paprika, 1 teaspoon fine sea salt, and ½ teaspoon ancho chile powder until evenly mixed.
- Transfer the toasted mixture into a jar, pour the ½ cup light olive oil on top, and stir until coated and the oil turns orangish-red.
- Let rest at room temperature until completely cool. Then cover and refrigerate to allow the flavors to infuse.
- Before serving, taste the mixture and adjust the salt if needed, keeping in mind that flavors will intensify when chilled.
Notes
Store in an airtight container in the refrigerator for up to a month to maintain freshness.
For a milder version, reduce the amount of crushed red pepper flakes.
Use different types of oil, such as avocado oil, for varied flavor profiles.
Nutrition
- Serving Size: 1 tablespoon
- Calories: 75
- Sugar: 0g
- Sodium: 100mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 0mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.