Chile de Aceite

Preparation

Start by removing the stems from the chiles.

1. Heat the olive oil in a large, deep skillet over medium-low heat.
2. Add the chiles to the skillet in batches, lightly fry them, stirring constantly,
3. then remove them as soon as they turn bright red in color—make sure you don’t burn them, about 5 minutes per batch.
4. Transfer them to a plate to cool.
5. Remember to open all the windows and doors, if possible, or else the entire house will start coughing!
6. Reserve the oil and set it aside to cool.
7. Once the oil has cooled, transfer the chiles de arbol to a blender with the garlic and bouillon.
8. Drizzle the oil into the blender slowly as you blend. I like it to be paste-like, instead of chunks.
9. Now it’s ready, BEAUTIFUL! Serve in a small bowl.

Y Listo and Enjoy!

Side Note: This can last for a month unrefrigerated, because it is covered in oil. Refrigerated,

it can last for 3 months. You’ll eat it slowly, in small amounts, because it’s so spicy.

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Ingredients

Makes about 1 1/2 cups

• 100 dried chile de arbol
• 1 cup olive oil
• 2 garlic cloves
• 1 tablespoon chicken bouillon powder

Preparation

Start by removing the stems from the chiles.

1. Heat the olive oil in a large, deep skillet over medium-low heat.
2. Add the chiles to the skillet in batches, lightly fry them, stirring constantly,
3. then remove them as soon as they turn bright red in color—make sure you don’t burn them, about 5 minutes per batch.
4. Transfer them to a plate to cool.
5. Remember to open all the windows and doors, if possible, or else the entire house will start coughing!
6. Reserve the oil and set it aside to cool.
7. Once the oil has cooled, transfer the chiles de arbol to a blender with the garlic and bouillon.
8. Drizzle the oil into the blender slowly as you blend. I like it to be paste-like, instead of chunks.
9. Now it’s ready, BEAUTIFUL! Serve in a small bowl.

Y Listo and Enjoy!

Side Note: This can last for a month unrefrigerated, because it is covered in oil. Refrigerated,

it can last for 3 months. You’ll eat it slowly, in small amounts, because it’s so spicy.