Homemade Chile Oil

Let's Cook

1. Step 1.

   Combine the chile flakes and chopped árbol chiles in a medium bowl.

2. Step 2.

   Heat the neutral oil in a small saucepan over medium heat until a thermometer reads 350°F, about 3 minutes.

3. Step 3.

   Carefully pour the hot oil over the chiles in the bowl. They will sizzle and steam; be careful not to inhale the steam.

4. Step 4.

   Stir in the garlic powder and salt until well combined.

5. Step 5.

   Allow the chile oil mixture to cool completely to room temperature, about 1 hour.

6. Step 6.

   Transfer the cooled chile oil to an airtight sanitized glass jar. It can be stored at room temperature for up to 2 months.

7. Step 7.

   Preheat the oven to 350°F.

8. Step 8.

   In a small bowl, combine the raw pepitas, avocado oil, and fine sea salt, stirring well so that the pepitas are completely and evenly coated.

9. Step 9.

   Spread the pepitas in a single layer on a baking sheet and bake for 10 to 15 minutes, stirring halfway through, until golden brown.

10. Step 10.

    Remove the baking sheet from the oven and transfer the pepitas to a cool baking sheet to stop cooking.

11. Step 11.

    Allow the pepitas to cool completely before transferring to an airtight container. Store at room temperature in your pantry for up to one month.