Updated: Apr 22, 2021
What is spiced oil?
Spiced Oil is a blend of olive oil and sunflower oil infused with chili peppers, herbs, and spices to create unique flavors to be used in a variety of ways.
How do you use spiced oil?
You can used spiced oil as cooking oil, sauce, marinade, salad dressing, etc. It can be used in many ways.
Does spiced oil need to be refrigerated?
No. You can keep spiced oil in the pantry at room temperature like most cooking oils.
What is the stuff at the bottom of the bottle?
The stuff at the bottom that gives the oils a lava lamp effect is liquid that was extracted from the fresh produce during the infusion process. Since water is typically heavier than oil, the water sinks to the bottom of the bottle. Shaking the bottle thoroughly is recommended to allow all the flavors to be distributed evenly. Some spiced oils will have more of this liquid at the bottom because more fresh produce was used in that specific batch. Some spiced oils like “Vampira” and “Pumpkin Spice” use mostly dry ingredients in the infusion process, so they have little to none.
What blend of oil is used in the spiced oils?
20% Olive Oil / 80% Sunflower Oil
What other foods can spiced oils be used on?
Charcuterie – Seriously, I am not kidding. Try it. You will thank me.
Popcorn – Every flavor works well with popcorn, especially the pumpkin spice when topped with powdered sugar. Make yourself a popcorn sampler and top every bowl with a different flavor. It’s a fun time.
Bread – Use it on toast in place of butter, coat your bread on your sandwiches, or sprinkle over bruschetta.
Pasta – Use in place of olive oil. You can coat the pasta in spiced oil before serving to add another coat of flavor. Vampira goes great on pizza.
Sauces – You can add spiced oils to any sauce to add flavor to them. I use them to add flavor or spice to ketchup, ranch, soy sauce, barbecue sauce, etc. Kickboxer with soy sauce, Vampira with ketchup, and Senor Verde with ranch dressing are some of my faves. You can also use the oils alone as dipping sauces for eggrolls, dumplings, etc. The options are endless when it comes to Soltero Saucery.
Dressings – Mix any of the spiced oils with a little bit of lemon, salt, and pepper to top off your salads if you want to keep it light. You can also add any of the spiced oils to your favorite dressing to add some additional spice and flavor.
Hot Sauce – Use the oils on breakfast tacos, tamales, French fries, and on top of any Mexican food. Vampira on breakfast tacos? YES!
Stir-fry/Pan-fry – You can use any of the spiced oils with stir-fry depending on the flavor that you are going for. I enjoy using Kickboxer and Senor Rojo for my chicken and seafood stir-fry, but I use Senor Verde and Vampira for beef and pork stir-fry. Add oil to pan when it is still cool. Do not add when pan is hot!!!
Hot Wings – You can marinate the wings before and then coat as well before serving them. Grilling, baking, or stir-frying the wings works best with these oils.
Grilling -Marinate any protein before placing on the grill. Grilled veggies also work well with spiced oils.
Which order is best when doing a tasting?
I always recommend doing a tasting before using these oils so you get an idea of the level of flavor and spice in each. I prefer using toast points, saltine crackers or very fresh white bread. Sprinkle a pinch of sea salt on each bite to bring out the flavor. Use sugar on Pumpkin Spice
1. Senor Naranjo
3. Senor Verde
4. Santa Muerte
8. Senor Rojo
8. Bella Donna
Should I mix the flavors?
Absolutely!! One of my favorite things to do is mix the flavors. I often use multiple flavors of spiced oil on the same dish.
What can you pair each spiced oil with?
Flavor – heavy sweet pepper flavor, light garlic; mild to no spice
Ingredients – sweet peppers, guajillo, onion, garlic, dill, allspice
Pairings – seafood, chicken, cold salad
Flavor – green pepper flavor, like a garden; medium spice
Ingredients – jalapeno, serrano, poblano, arbol, guajillo, bell pepper, green onion, garlic, basil, allspice
Pairings – eggs, classic breakfast, beef
Flavor – red pepper flavors with habanero; spicy
Ingredients – habanero, jalapeno, guajillo, arbol, bell pepper, red onion, garlic, thyme, allspice
Pairings – chicken, beef, seafood, breakfast
Flavor – the flavors are classic pumpkin spice; enhance with sugar if preferred; no spice
Ingredients – cinnamon, nutmeg, clove, allspice, ginger, monk fruit sweetener, erythritol, stevia
Pairings – French toast, pancakes, popcorn, breakfast sausage
Flavor – heavy citrus and spice, very fresh and zesty; spicy
Ingredients – Thai bird pepper, kaffir lime leaves, lemongrass, chives, ginger, galangal, onion, garlic, Thai basil, allspice
Pairings – ramen, pho, stir-fry, seafood
Flavor – heavy garlic and spice; fire
Ingredients – California reaper, ghost pepper, red-tail scorpion, habanero, arbol, bell pepper, onion, garlic, thyme, allspice
Pairings – pizza, pasta, breakfast tacos, chicken, beef, seafood
Flavor – equal balance of spice, fresh herbs, and peppers; spicy
Ingredients – jalapeno, serrano, habanero, arbol, green onion, garlic, basil, thyme, lemongrass
Pairings – this is a universal all-around blend, which lends to almost any dish.
Flavor – Heavy poblano flavor; mild to no spice
Ingredients – poblano, ancho, arbol, bell pepper, green onion, garlic, bay leaves, allspice
Pairings – chicken, beef, cold salads, eggs
Flavor – Sweet Pepper + Carolina Reaper; fire
Ingredients – Carolina reaper, sweet pepper, garlic, basil, thyme, tarragon, allspice
Pairings – chicken, seafood, hot bread
Flavor – herbs and spices traditionally used in Mexican dishes; spicy
Ingredients – jalapeno, serrano, habanero, arbol, garlic, epazote, cumin, oregano, cilantro, allspice
Pairings – most proteins, Mexican food
Flavor – Spicy cilantro lime; hot
Ingredients – jalapeno, serrano, cilantro, lime, garlic, oregano, allspice
Pairings – street tacos, most proteins, Mexican food
Flavor – spicy Italian herbs + Calabrian pepper; hot
Ingredients – basil, thyme, oregano, coriander, rosemary, sage, garlic, Calabrian pepper
Pairings – Italian food, most protein
Louie Constante – Owner