Finding ways to add some heat and flavor to your everyday cooking can feel like a puzzle, especially when you want something that works with just about everything. You know how it is – you’re standing in your kitchen, looking at perfectly good food that just needs a little something extra to make it sing.
That’s where this hatch green chile oil comes in handy. It’s got just the right amount of kick without being too spicy, it’s super easy to make, and you can drizzle it on eggs, pizza, tacos, or pretty much anything that needs a flavor boost.
Why You’ll Love This Hatch Green Chile Oil
- Quick and easy – This chile oil comes together in just 10-15 minutes, making it perfect for when you want to add instant flavor to your meals without much effort.
- Simple ingredients – With just three basic ingredients that you can easily find at most grocery stores, there’s no hunting down specialty items or complicated prep work.
- Adds instant flavor – A drizzle of this spicy oil can transform everything from pizza and pasta to eggs and tacos, giving you an easy way to spice up any dish.
- Long shelf life – Once made, this chile oil keeps well in your fridge, so you’ll always have a flavorful condiment ready to go whenever you need it.
What Kind of Hatch Green Chile Should I Use?
For this recipe, you’ll want to use dried Hatch green chile flakes rather than fresh chiles. The dried flakes infuse better into the oil and give you that concentrated chile flavor without adding moisture. You can find Hatch chile flakes at specialty stores, online, or sometimes at Trader Joe’s when they’re in season. If you can’t find specifically Hatch chiles, New Mexico green chile flakes work as a good substitute since they have a similar mild heat and earthy flavor. Just make sure whatever dried chiles you use aren’t too old – they should still have a good aroma when you open the container.
Options for Substitutions
This simple chile oil recipe is pretty forgiving when it comes to swaps:
- Extra virgin olive oil: Any good quality olive oil works here, but if you want a milder flavor, you can use regular olive oil instead of extra virgin. Avocado oil is another great option that adds a buttery taste.
- Safflower oil: Don’t have safflower oil? Canola, vegetable, or grapeseed oil work just as well. The key is using a neutral-tasting oil that won’t compete with the chile flavors.
- Red & Green dried chile flakes: If you can’t find the specific Trader Joe’s blend, you can mix your own using crushed red pepper flakes with some dried green chile flakes, or use whatever dried chile flakes you have on hand. Adjust the amount based on your heat preference.
- Oil ratios: Feel free to adjust the olive oil to neutral oil ratio based on how much olive flavor you want. For a more neutral taste, use more safflower oil and less olive oil.
Watch Out for These Mistakes While Cooking
The biggest mistake when making chile oil is heating the oil too hot, which will burn the delicate chile flakes and create a bitter, acrid flavor instead of the smooth heat you’re looking for. Keep your oil at a gentle simmer – around 200-225°F – and watch for small bubbles forming around the chile flakes rather than aggressive bubbling. Another common error is not letting the oil infuse long enough; while it might seem ready after a few minutes, allowing it to steep for at least 30 minutes off the heat will give you much deeper flavor. To get the most out of your chile flakes, try crushing them slightly with your fingers before adding them to the oil, and always strain the finished oil through a fine mesh strainer if you want a smooth consistency without any floating bits.
What to Serve With Hatch Green Chile Oil?
This spicy chile oil is perfect for drizzling over just about everything – I love adding it to scrambled eggs, avocado toast, or even a simple bowl of rice to give it some serious kick. It’s also amazing on pizza, pasta, or stirred into soups and stews when you want to add some heat and smoky flavor. Try it as a finishing touch on grilled meats or roasted vegetables, or use it as a dipping oil for crusty bread with a sprinkle of sea salt. You can even mix it into mayo or sour cream to create a spicy condiment for tacos, burgers, or sandwiches.
Storage Instructions
Store: Your hatch green chile oil will keep beautifully in a clean glass jar or bottle at room temperature for up to 2 weeks. I like to give it a little shake before using since the chile flakes tend to settle at the bottom. Just make sure to use a clean spoon every time you scoop some out to keep it fresh longer.
Refrigerate: For longer storage, pop your chile oil in the fridge where it’ll stay good for up to 2 months. The oil might get a bit cloudy and thick when cold, but that’s totally normal. Just let it sit at room temperature for about 15 minutes before using and it’ll be perfect again.
Make Ahead: This chile oil actually gets better with time as the flavors meld together. I love making a batch on Sunday and using it throughout the week on everything from eggs to pizza. The heat and flavor really develop after sitting for a day or two, so don’t worry if it tastes mild at first.
| Preparation Time | 5-10 minutes |
| Cooking Time | 3-5 minutes |
| Total Time | 10-15 minutes |
| Level of Difficulty | Easy |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 500-550
- Protein: 2-3 g
- Fat: 56-60 g
- Carbohydrates: 2-4 g
Ingredients
- 2 tbsp mixed red and green dried chile flakes (freshly ground preferred for more flavor)
- 1/4 cup safflower oil (neutral flavor won’t overpower the chiles)
- 1/4 cup extra-virgin olive oil (I use Colavita, adds rich fruity notes)
Step 1: Combine Oils and Heat to Infusion Temperature
- 1/4 cup extra-virgin olive oil
- 1/4 cup safflower oil
Pour the extra-virgin olive oil and safflower oil into a small pot or saucepan.
The combination of these two oils is intentional—the neutral safflower oil carries the chile flavor without competing with it, while the fruity olive oil adds depth.
Heat the oil mixture over medium heat to 250°F, using a cooking thermometer to monitor the temperature carefully.
This temperature is the sweet spot: hot enough to extract flavor from the chile flakes without burning them or creating a harsh taste.
Step 2: Infuse Oil with Chile Flakes
- 2 tbsp mixed red and green dried chile flakes
Remove the pot from heat immediately once it reaches 250°F.
Add the mixed red and green dried chile flakes directly to the hot oil.
I prefer to grind my chile flakes fresh right before adding them—this makes a noticeable difference in the intensity and complexity of flavor compared to pre-ground flakes.
Stir gently to distribute the flakes evenly throughout the oil, ensuring all the chile pieces make contact with the heat.
Step 3: Cool and Finish
Let the oil cool to room temperature, about 10-15 minutes.
As it cools, the residual heat continues to gently extract flavor from the chiles, and the oil begins to absorb the color and heat.
Once cooled, you can transfer it to a clean jar or bottle for storage.
This chile oil is best used within a week or two for maximum flavor, though it will keep longer in the refrigerator.
