Guajillo Cumin Infused Olive Oil
Make guajillo and cumin olive oil for dressings, marinades, and drizzling. Quick hot infusion, strain, and store up to 1 month.
Mix this infused olive oil with lime juice to craft a salad dressing or meat marinade, perfect for spring mix and sliced skirt steak. Drizzle this oil over sliced fruit for some sweet heat.
Yield: 2 Cups Infused Oil
- Heat extra virgin olive oil to 200°F, add chopped guajillo chiles, cumin and coriander seeds, then let cool 20–30 minutes before straining.
- Use the infused oil for dressings, marinades, or drizzled over fruit and steak; adjust chiles to control heat.
- Strain out solids and store in a glass bottle in a cool place for up to 1 month; refrigerate to extend shelf life and reduce safety risk.
Spices
Featured in this Recipe
Preparation Instructions:
Clean chiles with a damp paper towel and remove stems. Chop chiles into small, half-inch pieces.
Bring oil to 200 degrees Fahrenheit, add the spices, and remove from heat. Let the oil cool to room temperature, stirring ingredients every few minutes. (Oil should sit for 20-30 minutes.)
Once cooled, strain spices and transfer to a glass bottle. Oil will keep for up to a month in a cool, dry place.
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Frequently Asked Questions
How do I make guajillo cumin infused olive oil?
Clean the chiles, remove stems, and chop into small pieces. Heat 2 cups extra virgin olive oil to 200°F, add 2–3 chopped guajillos, 1 teaspoon cumin seeds, and 2 teaspoons coriander seeds. Remove from heat, stir occasionally while the oil cools for 20–30 minutes, then strain into a glass bottle.
What temperature and infusion time should I use?
Heat the oil to about 200°F and add the spices and chiles. Let the mixture cool at room temperature, stirring occasionally, for roughly 20–30 minutes before straining.
Can I use dried chiles or fresh chiles?
Dried guajillo chiles are ideal because they have low moisture and infuse cleanly. Fresh chiles add more water and can shorten shelf life unless you cook and fully dry them first.
How spicy is this and how can I adjust the heat?
Guajillo chiles are generally mild to medium. Use one chile for milder oil, two to three for more kick. Removing seeds and inner membranes will reduce heat.
How should I store the infused oil and how long does it last?
Strain out all solids and keep the oil in a sealed glass bottle in a cool, dark place for up to one month. Refrigerating will slow spoilage and can extend usability by a few weeks, but the oil may cloud or solidify when cold.
Can I reuse the chiles and spices for another batch?
It is not recommended. The solids will be depleted of flavor and holding them in oil increases the risk of spoilage. Discard used chiles and seeds after straining.
What are good substitutions for chiles or oil?
You can swap guajillo for similar dried chiles like ancho or pasilla to change flavor. Extra virgin olive oil gives bright flavor; use neutral oils like grapeseed or avocado if you prefer a higher smoke point or lighter taste.
Is infused oil safe from foodborne illness like botulism?
Dried chiles plus the brief heat step make this method low risk, but any oil with solids can spoil. To reduce risk, strain out solids, store chilled, use within one month, and discard if the oil smells off or becomes cloudy for reasons other than refrigeration.
How do I make guajillo cumin infused olive oil?
Clean the chiles, remove stems, and chop into small pieces. Heat 2 cups extra virgin olive oil to 200°F, add 2–3 chopped guajillos, 1 teaspoon cumin seeds, and 2 teaspoons coriander seeds. Remove from heat, stir occasionally while the oil cools for 20–30 minutes, then strain into a glass bottle.
What temperature and infusion time should I use?
Heat the oil to about 200°F and add the spices and chiles. Let the mixture cool at room temperature, stirring occasionally, for roughly 20–30 minutes before straining.
Can I use dried chiles or fresh chiles?
Dried guajillo chiles are ideal because they have low moisture and infuse cleanly. Fresh chiles add more water and can shorten shelf life unless you cook and fully dry them first.
How spicy is this and how can I adjust the heat?
Guajillo chiles are generally mild to medium. Use one chile for milder oil, two to three for more kick. Removing seeds and inner membranes will reduce heat.
How should I store the infused oil and how long does it last?
Strain out all solids and keep the oil in a sealed glass bottle in a cool, dark place for up to one month. Refrigerating will slow spoilage and can extend usability by a few weeks, but the oil may cloud or solidify when cold.
Can I reuse the chiles and spices for another batch?
It is not recommended. The solids will be depleted of flavor and holding them in oil increases the risk of spoilage. Discard used chiles and seeds after straining.
What are good substitutions for chiles or oil?
You can swap guajillo for similar dried chiles like ancho or pasilla to change flavor. Extra virgin olive oil gives bright flavor; use neutral oils like grapeseed or avocado if you prefer a higher smoke point or lighter taste.
Is infused oil safe from foodborne illness like botulism?
Dried chiles plus the brief heat step make this method low risk, but any oil with solids can spoil. To reduce risk, strain out solids, store chilled, use within one month, and discard if the oil smells off or becomes cloudy for reasons other than refrigeration.
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