1/3 cup vegetable oil 3 cloves garlic, minced 1 1/2 tablespoons ground chile arbol 3/4 cup agave syrup 1/2 cup lemon juice

Step 1 In a small sauté pan, heat the oil over medium-high heat until hot. Add the garlic and sauté until aromatic, then remove the pan from heat. Stir in the chile arbol. Set aside to cool for 10 minutes, then whisk in the agave syrup and lemon juice. Set aside. This makes more chile water than is needed for the remainder of the recipe; the mixture can be used as a marinade and will keep, covered and refrigerated, up to 1 week.

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