Sweet, Spicy and a Little Nuts

My sister recently came back from Oaxaca, Mexico and could not stop talking about this chili oil.  She said all the restaurants she visited had this incredible condiment on the table used to top most food.  It was a combination of almonds, cranberries, chili flakes and oil.  You’re probably thinking sounds odd?  I was, until I made it!  WOW, this oil is unbelievably nutty, sweet, spicy and indulgent.  This chili oil is a perfect topping for pizzas and salads, or to dip bread in as an appetizer.  I hope you trust me on this and give it a whirl 😉

Sweet Almond Chili Oil

 

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Prep time

3 mins

Cook time

5 mins

Total time

8 mins

 

Give this sweet almond chili oil a try to add some variety and spice to your toppings. As the oil marinates it becomes infused with a great nutty, sweet, chili flavor. Not to mention the almonds and cranberries are divine to bite into.

Author: Bekah Rife

Category: Condiment, Dip, Topping

Cuisine: Gluten-Free, Vegan

Serves: 1 cup

Ingredients

• 1 cup good olive oil or grapeseed oil*
• ¼ cup raw almonds
• ¼ dried cranberries
• 1 tablespoon chili flakes
• ¼ teaspoon sea salt

Instructions

1. First, gather your mise en place. (mi ˑ zɑ̃ ˑ plas)
2. Place cranberries and almonds into a food processor. Blend for 15-20 seconds or until chopped well, but not fine. You still want there to be some meat to the cranberries and crunch to the almonds (see above photo).
3. Add the cranberries and almonds to a glass gar. Choose a jar with an air tight lid you can leave the oil in to marinate.
4. Add the chili flake and salt.
5. Carefully pour the oil into the glass jar.
6. Mix wit a spoon to infuse the oil. Screw on the lid and let sit to marinate.
7. To use this oil, place on your table with a spoon. Mix well and drizzle on food.

Notes

If a recipe calls for chili oil you can use this oil. You can drizzle just the oil on your food or your can use a spoon to add the almonds, cranberries and chili flakes. These bits are so tasty!

*Grapeseed oil has a higher smoke point than olive oil, therefore it is better for roasting at high temperatures. If you will be using this oil mostly for roasting, I suggest making it with grapeseed oil. If you will be using mostly as a topping or dressing, I suggest using olive oil.

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