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!
Course sauce
Cuisine Vegan, Vegetarian
Servings 16
Calories 132 kcal
- 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.
Keyword Fall Recipe, Summer Recipe