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PREP TIME COOK TIME
5-10 minutes 30 minutes
TOTAL TIME
40 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.
RECIPE NOTES
Use any chiles you like and have on hand.
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Stuffed with vegetables, whatever available in the home and cheese.
Nuvo Olive OIl
Author
Two brothers, Josh and Nate, fought hard to keep their 125-year-old and family owned olive orchard. After succeeding, they worked relentlessly to learn the business as well as being great stewards of Mother Earth by taking great care of their trees. This paid off, as the olives are giving back and each bottle the brothers produced has won an international award. The latest is a GOLD AWARD at the 2018 NYIOOC (largest olive oil competition in the world) for their Early Harvest Extra Virgin Olive Oil. Both brothers are highly committed to bringing you the very best, all 100% natural olive oils from farm to your table - all made right here in the USA.