PANTRYFLEX

blend · flavored oil

★ STARRED KITCHENPrep 10 min

Pearlyard Charred Habanero Oil

Independent adaptation of a publicly published Enrique Olvera recipe. Not affiliated with, sponsored by, or endorsed by Enrique Olvera.

Charred Habanero Oil from a starred kitchen.

Ratio

Ratio by volume: Olive Oil 120 ml
Olive Oil 120 ml

Ingredients

  • Habanero — 8 habanero chile peppers, stemmed
  • Olive Oil — 1/2 cup olive oil (120 ml)

Method

  1. This sauce needs a blender — the jar is for storing it, not making it.
  2. Combine measured ingredients and blend until smooth.
  3. Taste and adjust salt and acid.

Companion jar

Pearlyard Charred Habanero Oil wants a blender — make it from this page.

The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:

2 kitchens · 4 stars · 1 national award

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Provenance

Mexican chef of Pujol in Mexico City (Michelin / World's 50 Best) and Cosme in New York. Mole Madre and contemporary Mexican tasting menus define his kitchens.

Originally published as Charred Habanero Oil.

Adapted from a Enrique Olvera recipe (Enrique Olvera / Tasting Table (octopus salad)).

More from this kitchen

FAQ

Can this go in a shake jar?

No — this one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces — its companion jar is below.

What do the quantities mean?

Amounts follow the published recipe in household units (with metric in parentheses). On a jar, every sauce scales to the same fill height.

Where did this recipe come from?

Adapted from Enrique Olvera / Tasting Table (octopus salad) (published as “Charred Habanero Oil”). Full citation lives in Provenance.

Companion jar