A couple of years ago my brother bought me Bobby Flay’s Mesa Grill Cookbook with bunches of delicious southwestern recipes in it. I love it. It is delicious. Mmm…
Unfortunately most of the stuff in there is really putzy; there’s recipes that require lots of time and ingredients and patience that on a day-to-day basis I don’t typically have. Still, there’s one recipe my brother pointed out that I’ve since made several times and will totally keep making. Both easy and delicious: chili oil!
Chili oil is a great alternative to other condiments. Whenever I blend up a batch of this stuff I basically stop using mayonnaise or mustard on my sandwiches until it’s all gone. With the toasted guajillo chilis, this oil adds a smoky and subtle spicy flavor to anything you eat, automatically making it more delicious. It’s a bit runny (it is oil, after all), but in my opinion it’s worth any mess.
Case in point: one of the first things I slapped this stuff on was the above sandwich: ground turkey, avocado, tomato, and I’m pretty sure some soft goat cheese on sourdough. Dear god, it was delicious. I love turkey and avocados, and the oil added just the right amount of tang to make any other spice or condiment completely unnecessary. Beautiful simplicity!
Additionally, it’s super for plating a fancy meal. On a white plate the oil stands out in a beautiful orange and goes well with another green or other contrasting colored sauces.
And naturally, like all of my favorite recipes, it’s stupidly easy to make. n00bs? Slackers? This one’s for you.
Don’t forget about the Pimp My Easter Basket Challenge going on right now! Come have some fun!
Bobby Flay’s Red Chili Oil
Condensed from Bobby Flay’s Mesa Grill Cookbook
- 5 dried guajilla chilis, lightly toasted
- 1 cup canola oil
- 1/2 tsp salt
- De-seed the chilis.
- Put the de-seeded chilis, salt and the oil into a blender.
- Blend like crazy for 5 minutes.
- Pass through a strainer and into a bowl or squeeze bottle.
- Enjoy (and keep refrigerated)!