Chili-Oregano-Garlic Oil

Chili-Oregano-Garlic Oil


  • 1 cup light olive oil
  • 3 garlic cloves
  • 1 to 2 chiles del arbol
  • 1/4 bunch fresh oregano


Combine all ingredients in a saucepan over low heat; cook 10 minutes. Remove from heat; cool 15 minutes. Strain oil through a cheesecloth-lined colander into a bowl; discard solids.

Note: To play it safe, refrigerate homemade flavored oil immediately after it's prepared and use it within one week. The reason: Ingredients such as garlic and herbs may carry spores that could cause food poisoning. Oil provides a perfect environment for these spores to grow, particularly if it's left to stand at room temperature.

    To replace the lard commonly used in Mexican cooking, Alberto steeps a variety of herbs and seasonings in lightly flavored olive oil. You can also use store-bought flavored oils in these recipes.

    This recipe goes with Drunken Beans

  • Yield: 1 cup (serving size: 1 teaspoon)

Nutritional Information

Calories per serving: 40
Caloriesfromfat per serving: 100%
Fat per serving: 5g
Saturated fat per serving: 0.6g
Monounsaturated fat per serving: 3.3g
Polyunsaturated fat per serving: 0.4g