Black Chile Oil – a delicious recipe with chiles, chiles, grapeseed oil, white wine vinegar, sugar, garlic. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Place an oven or cooling rack on top of a gas burner.
2
Make sure youre cooking in a well-ventilated area to avoid breathing in the fumes that will generate when charring the chiles (see Note, page 177).
3
Place the chiles on the rack and char over an open flame.
4
(You can also char the chiles in a cast-iron skillet over high heat.)
5
Using tongs, turn the chiles as they char.
6
The chiles will puff up and turn completely black.
7
Remove from the heat and cool.
8
Discard the stems from all the chiles as well as the seeds from the anchos.
9
Add the chiles and all the remaining ingredients to a food processor or blender and mix until fully incorporated.
10
Use immediately or transfer to a container and refrigerate for 2 to 4 weeks.
54
kcal
Calories
14
g
Carbs
1
g
Protein
CarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 8 dried chipotle chiles, 2 dried ancho chiles, 3/4 cup grapeseed oil, 2 tablespoons white wine vinegar, and more.
Yes, Black Chile Oil falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
