Fresh Dried Chili Oil

Name: Fresh Dried Chili Oil
Yield: cup
Ingredients: 2 medium-hot dried chili peppers, like a New Mexican red or other Southwestern chili; 1 small clove garlic, pounded into a paste in a mortar and pestle; ¼ cup chopped fresh mint leaves; ½ cup extra virgin olive oil; Salt

By Oliver Schwaner-Albright

Published May 19, 2009

Jennifer May for The New York Times

Media 1 of 1

Total Time: 15 minutes
Rating: 4(15)
Comments: Read comments

This chili oil, a kind of rough harissa, made from mild dried New Mexican chilies, pounded garlic and chopped mint, has so much body and flavor it’s more salsa than sauce.

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Ingredients

Yield:¾ cup

2 medium-hot dried chili peppers, like a New Mexican red or other Southwestern chili
1 small clove garlic, pounded into a paste in a mortar and pestle
¼ cup chopped fresh mint leaves
½ cup extra virgin olive oil
Salt

Ingredient Substitution Guide

Preparation

Step 1
Crush chilies with fingers into pieces no bigger than ¼ inch across. Place in small bowl and add just enough boiling water to cover, about 1 tablespoon; let sit until chili is hydrated, 10 minutes.
Step 2
Add garlic and mint, and mix while slowly adding olive oil. Taste and season with salt. For best flavor, make several hours before using.