chili oil

---

• Blend the pepper into flakes or your desired texture. Pour it into a heat proof bowl, crush in the seasoning cube, add salt, stir to combine, then set aside.
• Pour the oil into a saucepan and heat it over medium-low heat for about one to two minutes. Then add the sliced onion (the slices should not be too thin or too big). Let it fry slowly in order to caramelize the onion and do not forget to stir it intermittently to prevent one side from browning or burning faster than the other side. You can also fry it on medium to medium-high heat if you do not want to caramelize the onion. After a few minutes of frying, add the crushed garlic cloves and continue to fry until the onion is soft and brown. This should take about 30 minutes.
• Remove the caramelized onion and garlic from the oil, turn off the heat and let the oil sit for about 1 - 2 minutes so that the hot oil does not burn the chili peppers. Pour the hot oil into the crushed pepper and stir to combine. This will prevent the top pepper flakes from burning.
• Let it cool for a few minutes, then pour into a jar. The chili oil is ready for consumption. You can store it in the fridge for months or in the pantry for weeks.
• The caramelized onion can be eaten as a snack or added to any meal of your choice. The caramelized onion is very sweet.

Ingredients

1  1/2 cups peanut oil

2 cups chile de arbol

1 seasoning cube

2 garlic cloves

1/2 large onion

Pinch salt