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Bobby Flay shares his technique for making smoky guajillo chile oil.
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Bobby Flay's Red Chile Oil Recipe
Now, I use a little Chile oil on my beef salad and I am going to show you how I make those. I’m going to take some dry guajillos and I am just going to toast them for a very short period of time. It adds just a little bit of heat. We just want to get that little bit of toasted red chili flavor.
You can see, it had been on there for just a couple of seconds, they’re also getting that toasted flavor and you don’t want to go too long because otherwise, it’s just going to burn.
So now, you want to take the stems off and the seeds out. I am going to put this right in the blender. It adds really good Chile flavor and it also it’s great for presentation as well.
Okay, so I have the guajillos chilies in here and I’m going to add just a very light oil. You can use canola oil, grape seed oil and vegetable oil, something along those lines and then a little salt and pepper. And then you just put the blender on. Let it go.
Okay, that looks pretty chili to me. And now, what we’re going to do is strain it because we want all those little red chili flakes to go away. You see all the sediment winds up in the strainer. You see that?
Okay and that’s the way you make chili oil. At this point, you could put it in a squeeze bottle and keep in the refrigerator.