This is an easy and tasty way to eat your veggies. You can also use the chile oil over roasted broccoli, carrots, potatoes, onions …etc. It’s not spicy but it does have a kick to it. This Chile Oil is made with guajillos and chile pasilla which usually are used just for the flavor not for spiciness. Now, if you want it spicy, you can add chile de arbol to the chile oil salsa.
When making the chile oil it is important to roast/toast the chiles and then place them in hot water. Toasting the chiles enhances their flavor and the hot water makes them soft and easy to blend.
Here is the recipe.
Ingredients
Chile Oil
8 guajillo chiles
4 pasilla chiles
1 1/2 cup of canola oil
2 garlic cloves
Salt to taste
To make it spicy add 1 chile de arbol.
Procedure
Preheat the oven at 350 F. Grab a medium size pot and bring water to a boil.
Place the guajillo and pasilla chiles on a baking sheet and roast them in the oven for about 3 min until fragrant. (Set a timer, dried chiles toast very fast in the oven).
Transfer the dried chiles into a heatproof bowl and add the hot water to it. Let them set for about 20 minutes.
Add the chiles to a blender (discard the water), along with the 2 garlic cloves, canola oil, and salt, blend thoroughly.
Place the salsa in an airtight container, it can last a few days at room temperature and a few weeks in the fridge.
For the Cauliflower
Preheat the oven at 400 F. Meanwhile, wash, cut, and dry the cauliflower or other vegetables of your choice.
Place the vegetables in a baking sheet, sprinkle some olive oil, salt and pepper roast them until lightly browned and al dente.
Transfer the vegetables into a bowl, add a generous amount of chile oil and toss everything together.
