PREP TIME COOK TIME
5-10 minutes 30 minutes
SERVINGS: 1 cup
8 dried Guajillo Chiles, stems removed and roughly chopped (about 2 oz.)
8 dried New Mexico Chiles, stems removed and roughly chopped (about 1 1⁄2 oz.)
5 garlic cloves, peeled
1/4 tsp. coriander seeds
1/4 tsp. caraway seeds
1/4 tsp. cumin seeds
1 tsp. dried mint leaves
3 Tbsp Nuvo Extra Virgin Olive Oil + extra for storing
Kosher Sea Salt to taste
1 lemon, juice squeezed
Soak chiles in boiling water until softened, about 20 minutes. Heat coriander, caraway and cumin in a skillet over medium heat. Toast spices until very fragrant, about 4 minutes. Then grind them with the mint to a fine powder. Set aside. Drain chiles and transfer to the food processor with the ground spices, olive oil, salt, garlic, and lemon juice. Puree until the paste is very smooth. Transfer to a glass jar and fill with olive oil until ingredients are submerged by 1⁄2”. Refrigerate, topping off with more olive oil after each use.
Use any chiles you like and have on hand.
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Stuffed with vegetables, whatever available in the home and cheese.