Green Chile Oil
This "new" take on chile oil is made for New Mexico, using New Mexico-grown produce! This is an easy way to make a deep-flavored green chile oil that can be used as a drizzle for grilled or roasted meats and vegetables, mixed in with eggs or pasta, as a base for a sauce, an ingredient in salad dressings, and more! And with only four ingredients, you may be able to make this today!
- 4 green chiles (use a New Mexico-grown green chile of your choice, or a combination)
- 2 jalapeños
- 1 small onion (or 1/2 medium onion)
- 1 cup oil (use a neutral oil, like canola)
- Place 1 cup of oil in a blender, and set aside.
- Wash the remaining ingredients and dry thoroughly with a towel.
- Remove the tops from the green chiles and jalapeños, slice in half, and remove the seeds (you can keep the seeds and ribs in place if you want a hotter oil).
- Chop the onion roughly.
- Add all ingredients to the blender with the oil and blend until smooth.
- Pour the mixture into a saucepan and place on the stove, uncovered, over the lowest heat.
- Slowly cook the mixture for at least 45 minutes, stirring occasionally, until the moisture from the vegetables has evaporated and the oil has taken on a green color. The mixture will reduce in volume and the longer you cook it, the more caramelized and flavorful it will become.
- Pour into a lidded jar, cool, then refrigerate. This recipe will make about 2 cups of green chile oil.
Calories: 132kcalCarbohydrates: 2gProtein: 1gFat: 14gSaturated Fat: 1gPolyunsaturated Fat: 4gMonounsaturated Fat: 9gTrans Fat: 1gSodium: 38mgPotassium: 28mgFiber: 1gSugar: 1gVitamin A: 54IUVitamin C: 10mgCalcium: 2mgIron: 1mg
Recipe and photo by Christina Keibler.
Tried this recipe?Let us know how it was!