Red Chile Oil

Two ingredients, zero cooking skill required. Dried red chiles go into hot oil, and time does the rest. After 12 to 24 hours of steeping, you strain out the peppers and have a fiery, fragrant oil you can use anywhere you’d reach for plain vegetable oil.

Heating the oil to 350°F (175°C) before adding the chiles is what kickstarts the infusion. The hot oil opens up the dried pepper’s cell walls and pulls out the capsaicin, color, and flavor compounds much faster than a cold infusion would. Removing from heat immediately after adding the chiles prevents the peppers from frying and turning bitter.

Piquin peppers produce a sharp, concentrated heat. Cayenne gives a more even, slow-building burn. Either works, but they create noticeably different oils, so pick based on how you plan to use it.

The steep time is your heat dial. Twelve hours gives a mild warmth. Twenty-four hours delivers serious fire. Taste a drop at the 12-hour mark and decide if you want to push it further.

Kitchen Tips

• Use a neutral oil like vegetable, canola, or grapeseed. Olive oil’s own flavor competes with the chile.
• Keep the pan covered during steeping. This traps volatile oils that would otherwise evaporate and take flavor with them.
• Store the strained oil in a clean glass bottle in a cool, dark spot. It keeps for several weeks at room temperature.

Variations

• Add a few whole Sichuan peppercorns during steeping for a numbing, tingly Chinese-style chile oil.
• Toss in 2 cloves of sliced garlic with the chiles for a garlicky heat.
• Use smoked dried chiles (chipotle or guajillo) for a smoky version that’s great drizzled over tacos or grilled meats.