Go Back
+ servings
Chile Oil with Extra Garlic IOn a jar

Macha Mojo- Chile Oil With Extra Garlic

Course Salsa, Salsa/Sauces
Cuisine Mexican
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 2 cups


  • 5 chile California
  • 1 Tbsp chile dried piquin
  • 1 whole head of garlic 10-12 cloves
  • 1 1/2 cups grapeseed oil
  • 1 Tbsp Mexican oregano
  • Juice of 1 lime
  • Salt to taste


  • Remove the stems from the chiles, leaving seeds in tact. Carefully tear, into pieces, the California chiles over a sauce pan. Add the chile piquin, garlic and oregano. Heat at medium/low heat.
  • The oil will take a little while to come up to a simmer. When it does, stir occasionally. It should become aromatic and the garlic should become golden around the edges.
  • If it boils too rapidly, reduce the heat. The chiles will turn slightly dark in some spots. Once garlic is lightly golden, remove pot from heat. Add lime juice and salt to taste. Let sit until cooled.
  • Once cooled, transfer chile and oil mix to the blender. Pulse to blend, starting at medium speed. Continue pulsing, turning speed up slightly.


Chile Oil Ingredients in a Pot