Chile. It's a way of life here in New Mexico. We put it in pretty much anything--so why not use it as a base for a spicy olive oil? I love the idea of infusing your own olive oils for the same reason I love to infuse my own alcohol: you can make it just the way you like it!
This recipe is a riff off of "chili" olive oil (yes, there is a difference between chil-i and chil-e, but don't get me started!). I simply add dried red chile pods and a few teaspoons of dried red pepper flakes to the olive oil, and I get a nice finishing oil filled with multiple layers of spice. The heat comes from the chili seeds while a smokey sweetness is added from the chile pods. I like to use red chile from Sichler's Farm, but feel free to use and dried chile you can find at your local store.
This is an ideal gift for the spice lover in your life. It goes great drizzled over pizza or salad, or even as a quick appetizer with crusty bread and a sharp cheddar cheese. Use your imagination!
2 cups extra virgin olive oil
3 red chile pods
4 heaping teaspoons dried red pepper flakes
Heat ingredients on stove on medium-low heat until little bubbles start to form around the chile pods (this lets you know it's getting hot), about 5-7 minutes. Reduce heat to low and let simmer for another 5 minutes. Remove from heat and let cool completely. Using a cheese cloth draped over a strainer, strain oil, and its contents into a clean, dry container. Store in fridge for up to a year. Makes about 2 cups. Enjoy!
Add first three ingredients in a food processor until roughly chopped and blended. Then add oil and mix until combined. Finally, add in nutritional yeast (and salt if using) and combine. Transfer to bowl or mason jar. Store in fridge for 2-3 days or up to three months in freezer using ice cube trays. Enjoy!
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