5 Ingredients or Fewer

Hartwood Restaurant's Roasted Chili Oil

October 12, 2015
4 Ratings
Photo by Gentl & Hyers
Author Notes

We use mild cascabel chiles for our chile oil, which give it a pleasantly toasty, smoky flavor. Cascabel chiles are easy to find in the Yucatán. We buy them by the shopping bag. In the United States, look for them in a Mexican market or online. - Excerpted from Hartwood by Eric Werner and Mya Henry with Christine Mulke and Oliver Strand (Artisan Books). —Food52

  • Makes 1 liter
  • 24 dried cascabel chilies (about 4 ounces)
  • 1 red onion, quartered
  • 3 thyme sprigs
  • 3 oregano sprigs
  • 3 bay leaves
  • 1 liter bottle olive oil
In This Recipe
  1. Preheat the oven to 350° F.
  2. Combine the chilies, onion, and herbs in a deep, sturdy 10-inch pan. Pour in enough olive oil to cover. Cover the pan with aluminum foil and roast for 1 1/2 hours. Let cool.
  3. Strain the oil into a 1-liter measuring cup; discard the solids. Return the oil to its original bottle (simply pour through a funnel set into the neck of the bottle). Cover and keep in a cool, dry place (it will last longer in the fridge, just remember to take it out about an hour before cooking to liquefy).

See what other Food52ers are saying.

Food52 (we cook 52 weeks a year, get it?) is a food and home brand, here to help you eat thoughtfully and live joyfully.