Olive oil infused with Chiles de Arbol and assorted herbs. Use this oil for cooking or in salads for a nice spicy kick!
So I’m fiery.
I’m loud sometimes, boca grande. I promise you, I am not yelling.
Those hand gestures? They’re in my fiery Latina blood.
I communicate out loud, in jumbled sentences. Sometimes my mouth is faster than my thoughts.
My anger is explosive and I mean everything I say, which is why I never apologize.
I have no regrets.
I joke, masterfully with resting bitch face.
I laugh. Super loud.
All the time.
I play pranks on my kids.
I curse. A lot. In both rapid fire Spanish and English, out loud and in my head.
I will not hesitate to tell someone to go Fuck themselves. Hard.
I am overweight. Voluptuous, some might call it.
I call it the fat bitch outfit I’ve been rocking for five years.
I am starting to show my age.
I don’t know how to handle it, so I spend loads of time devising plots to steal the youth of a 20 year old.
Like, how do you do that?
I haven’t gotten very far.
Aging is freaking me out.
It upsets people.
Your opinion of me doesn’t matter.
It doesn’t matter.
It’s never mattered.
I am fiery.
I’m spicy, like this spicy chili oil.
Chile de Arbol.
Infused in olive oil with herbs and such.
The combination of herbs doesn’t matter.
Except for rosemary.
Spicy Chili de Arbol Oil
- Dried chile de arbol - 1 cup, heaping
- Assorted dried herbs (I used basil, oregano, and cilantro, and rosemary) - 2 ½ tablespoons
- Kosher salt - 1 teaspoon
- Olive oil - Enough to fill a 12 ounce mason jar
Slice about half the chiles lengthwise and scrape the seeds. Add the chile de arbol (sliced, whole, seeds and all) to a mason jar, along with the dried herbs and salt. Pour enough olive oil to submerge the chiles completely (otherwise it could get moldy up in that piece). Seal tightly and store in a cool dark place for about 2 weeks.
Strain the chiles and herbs from the oil. Transfer oil in a tightly sealed glass container and store at room temperature.