Mexican Hot Chilli Oil
300 grams of Chile de Árbol (Bird’s Beak Chile)
3 Guajillo Ancho Chillis
1/3 of small onion, sliced
8 cloves of garlic
White wine vinegar
Extra Virgin Olive Oil
Sea Salt for seasoning
1. Fry slices of onion in saucepan until golden.
2. Turn the heat down, add chillis and toast, stirring constantly to avoid chillis from burning. This is THE most important step in the recipe. If the chillis burn they will become bitter and ruin the sauce.
3. Once the chillis are toasted add a splash of the white wine vinegar and continue stirring.
4. Place chillis in a food processor with garlic cloves and extra virgin olive oil. Season with salt. If sauce is too thick, add more olive oil you get to your desired consistency.
5. Serve with rice, pasta, noodles, sandwiches, veggie dishes, quesadillas etc.
#foodblogmexico #foodexpertmexico #mexicanhotchillioil
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