Chili Oil with Peanuts + Guajillo
One of my all-time favorite condiments, this chili oil is crispy, crunchy, savory, and spicy as hell—an 8/10 on the heat scale that hits just right. It’s packed with texture and flavor, and once you make a jar, you’ll find yourself putting it on everything.
Makes: ~24 oz
Ingredients
- 10 dried guajillo chilis (stems removed)
- 12 dried arbol chilis
- 12 cloves garlic, thinly sliced
- 4 shallots, thinly sliced
- 1 cup roasted unsalted peanuts
- 3 tsp kosher salt
- 4 tsp sugar
- 2 tsp mushroom powder (shiitake or porcini)
- 2½ cups avocado oil
Instructions
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Rough chop the guajillo and arbol chilis in a spice grinder or food processor until you have coarse flakes—avoid turning them into powder.
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In a saucepan, heat avocado oil over medium-high heat. Fry the shallots until golden and crispy (about 6–8 minutes), then remove and drain on paper towels.
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Reduce the heat to medium-low. Fry the garlic until golden (2–3 minutes), then remove and drain as well.
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In a heatproof bowl, combine the chili flakes, peanuts, salt, sugar, and mushroom powder. Carefully pour the hot oil over the mixture—it should sizzle. Stir to combine.
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Once the oil cools slightly, stir in the fried shallots and garlic. Let steep at room temperature for 1–2 hours. Store in a clean jar in the fridge for up to 2–3 months.
Flavor Notes
This oil is bold and balanced: smoky guajillo, sharp arbol heat, nutty roasted peanuts, and deep savory umami from mushroom powder. The crispy shallots and garlic add texture and complexity. Big heat, no bitterness.
Pairing Ideas
Use it to level up:
- Eggs (fried, scrambled, soft-boiled—you name it)
- Dumplings, noodles, congee, or fried rice
- Avocado toast or grilled cheese
- Pizza (yes, really)
- Roasted vegetables or crispy tofu
Make a batch and turn your meals into flavor bombs.
