Ecuadorian Garlic-Chile Dipping Oil
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La Casa de la Abuela is a restaurant with weathered wood tables and a big covered patio. It sits on the main road of La Union, a small town that doesn't even leave a mark on the Google Map of Ecuador. There, in that little town, I experienced the best meal I ate in Ecuador, despite the road noise.
One of the first things that was brought to the table was sliced fresh tomatoes with basil and a drizzle of garlicky, herby oil. There was something about that oil that made those tomatoes shine! Next arrival to the table was a big bowl of seemed muscles and clams, without a doubt freshly caught that morning. We drizzled the same garlic oil over each clam shell in delight. Was it the clams that were stellar or just the oil? Or both?
We took turns guessing how they made the oil, until finally the owner and chef came to the table, bearing a jar full of the stuff, and the list of the ingredients.
Just garlic, parsley, and red chiles in olive oil will give you a taste of that night in Ecuador. Drizzle it freely over seafood, dress a caprese salad, use it to make a salad dressing, or drip your favorite bread into it. 🤤
Ecuadorian Garlic-Chile Dipping Oil
Yields: 1 cup | Total Time: 15 minutes
Ingredients:
- 3/4 cup olive oil
- 10 cloves garlic, minced
- 1 fresno chile (in Ecuador, they would use a small red chile called Pico de Pájaro, but I am unable to find that locally)
- 2 tablespoons minced parsley
- 1/4 teaspoon salt
Directions:
- Mince garlic, fresno chile and parsley and place in jar.
- Add salt and oil, to jar. Allow to sit covered, in fridge, for 24 hours so that the flavors seep into the oil.
- Use as a drizzle or dipping oil.
