Macha Fire Oil

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This Macha Fire Oil is a spicy infused olive oil layered with garlic, dried chilies, and sesame. Once filtered, the oil takes on a deep red color and a complex flavor that works anywhere you’d drizzle chili oil—tacos, grilled meats, pasta, bread, or pizza. Use it just as you would olive oil-- cooking, drizzling, dipping. Also, try our Garlic Fire Oil, Thai Fire Oil, and Jerk Fire Oil.

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The inspiration comes from salsa macha, a Mexican-style chili oil known for its bold use of garlic and chilies. Instead of serving it chunky, this version is clarified into a smooth, pourable oil—keeping all the heat and flavor with a clean finish. The process is dramatic: a mason jar packed with garlic and chilies, then a pour of hot olive oil that bubbles and sizzles before settling into a rich infusion.

With garlic cloves filling the jar, whole dried chilies chopped for maximum exposure, and sesame seeds adding a hint of nuttiness, the flavor develops as the oil cools and steeps. After a few hours, the mixture is strained to create a vibrant red oil ready to bottle and use.

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WHAT YOU'LL NEED (scroll to full ingredient list)

• Mason jar

• Large Stock Pot

• Saucepan

• Strainer

• Tongs

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DIRECTIONS

STEP 1: HEAT

• Submerge a 1-qt mason jar in a large pot full of water and bring to a boil.

• Meanwhile, heat the olive oil in a saucepan to 350°F.

STEP 2: COMBINE

• Carefully remove the mason jar from the water with tongs.

  • WARNING! The jar and water will be extremely hot and will burn if touched.

• Ensure no water is left in the jar, then add the garlic, árbol chilies, guajillo chilies, ancho chilies, crushed red pepper, and sesame seeds.

• Carefully pour in the hot oil.

• Allow to completely cool and infuse for at least 2–3 hours.

STEP 3: STRAIN

• Once cooled, pour the oil through a strainer and transfer to a glass bottle.

• The oil is best used within about one month. No refrigeration needed.

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INGREDIENTS

Makes about 1.5 cups (12 fl oz/355 mL)

• 2 C olive oil

• 3–4 heads garlic, cloves lightly cracked (~150 g)

• 20 dried árbol chilies, chopped

• 3 dried guajillo chilies, chopped

• 3 dried ancho or pasilla chilies, chopped

• 1/2 C crushed red pepper flakes

• 2 TBSP sesame seeds

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