Charred Chile Oil

Most of my gifts to family and friends this year will be homemade.  I knew I wanted to do something with the leftover dried chilies I had from the Marx Food Chile Challenge.  A big sale on grapeseed oil caught my eye and the outcome was a charred Chile oil gift.

Charred Chile Oil
makes about 1 cup

10 dried chilies
3/4 C. grapeseed oil
2 T. white wine vinegar
2 T. sugar
1 T. garlic, minced
1 T. kosher salt
juice from 1/2 lime

Use your choice of dried Chilies based on heat preference.  I used mostly mild peppers, with a few habanero for added heat.

Place dried chilies in a hot cast iron pan.  Char a few minutes on each side.  Doesn’t take long at all.  Make sure to run the ventilation fan or open a door or window.

The skin on the peppers will turn black.  Cool and discard stems and seed if you like.

Juice half of a lime.

Put it all, except oil, in the food processor and whirl until combined.  Pulse in oil.

Bottle and give as gifts, or enjoy yourself!

This is great drizzled on a sandwich or combine with mayo and make spread, use it as a bread dip, on grilled vegetables, or just straight up as salad dressing


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