Garlic chile oil! Technically not a Mexican recipe, but it can be! Many, many authentic Mexican recipes through out Mexico are influenced by other cultures. Garlic chile oil is typically associated with Asian food, but Mexico has their own version salsa macha. Skies the limit on what this recipe can be used for.
Not Just For Ramen
Delicious on ramen style noodles or any noodles, really! I enjoyed it on tamales, tacos, sopa, tostadas, enchiladas, salads and fried foods! Also used it in my dressing and as a marinade for shrimp and thin steaks.
Salsa Macha And Garlic Chile Oil
Salsa macha is also prepared with dried chiles and oil, but does not always include any garlic. I enjoy adding garlic to my version of salsa macha. The recipe for garlic chile oil includes spices and it delicious! The dried chiles are cooked differently. One is fried and the other is dry roasted or toasted.
Chile Japones Or Chile De Arbol?
In my experience, chile de arbol is more spicy. But, don’t quote me, because that may not always be the case. The heat levels vary from one brand to another. If you love the idea of chile oil, but are not crazy about the heat, use some chile guajillo mixed with the small spicy chiles.
Dry roasting is a traditional Mexican cooking method. Using a comal(griddle) or skillet ingredients are roasted or toasted without the use of any oil. You can drizzle on minimal oil and that will speed up the process. But. the oil will also change the texture or color when blended.
I Never Knew How Much I Loved Garlic!
Growing up, mom rarely used fresh garlic in her cooking. The bulbs of garlic were reserved for cooking beans, caldos and pork roast for tamales. I use a lot of fresh garlic in my own cooking. I don’t mind taking the time to peel, slice or mince it. It’s the best form of therapy out there! A solid cutting board and sharp knife are important too.
Here We Go! Let’s Fry Some Garlic!
Adding That Hot Oil Is My Favorite Part!
The Sounds, The Aromas!
Opt For Glass Jars!
Always choose glass over plastic when storing oils, sauces or salsas. Plastic containers may impart some flavors into your recipes. Especially don’t microwave foods that are in plastic containers.
Garlic Chile Oil
- 40 grams Chile japones or chile de arbol
- 2 whole bulbs of garlic at least 20 or more cloves, peeled
- 1 cup avocado oil
- 1 cup olive oil
- 1/2 tsp pepper
- 1/2 tsp cumin
- 1 tsp sesame seeds
- 1-2 tbsp fresh Ginger grated
- Salt to taste
- Remove stems from dried chiles. In a ell ventilated space, toast the chiles. On a large comal(griddle) at medium heat, add all of the dried chiles.
- After a minute or so, the dried chiles will begin to toast and become aromatic. At this point you want to start tossing and turning them for the next few minutes. If they are blackening too fast, turn down the heat. You want to see some blackening. Transfer chiles to a plate.
- Measure out the spices. Slice or mince fresh ingredients. Set aside.
- In a med. pot combine the avocado and olive oil. Heat to medium. Add all of the garlic.
- After a few minutes the garlic should begin to sizzle. Eventually it will begin to float to the top. Stir often as it begins to turn golden brown around the edges. The garlic should be crispy. Don't let it get to dark or it will taste bitter.
- Using a fine mesh strainer, strain the garlic over another pot. Reserve the garlic. Return the oil and heat on low.
- Using a coffee grinder, in batches, grind the toasted chiles until you have a powder. Transfer ground chile powder to a deep, heatproof bowl. Also to the bowl, add the spices, sesame seeds and ginger.
- Turn the heat up on the oil in the pot. Once the oil is very hot and you can see ripples, pour the oil into the bowl with the chiles and spices. It will bubble up fast. Let it sit for a minute, then stir well to combine. Season with salt, to taste. Pour the garlic chips into a large glass jar. Pour in the hot oil with all the spices and chiles. Seal jar tightly and shake the jar. Store on counter for a few days. The longer it sits, the more flavorful it will become.