Charred Habanero Oil

Name: Charred Habanero Oil
Prep time: 10 min
Total time: 10 min
Yield: about ¾ cup (150 ml)
Cuisine: Latin
Ingredients: 8 habanero chile peppers, stemmed Habanero; 1/2 cup olive oil (120 ml) Olive 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

Olive Oil 120 ml

Ingredients

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

Method

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

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.

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

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.

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.