Ancho Chile Oil Recipes

ANCHO CHILE OIL

Ancho Chile Oil image

Keep this versatile oil in your fridge so you can use it to enliven salads and anything grilled-especially flatbreads, fish, steak, and vegetables.

Provided by Chad Robertson

Yield Makes 2/3 cup

Number Of Ingredients 8

Ingredients

2 ounces dried ancho chiles, stemmed, seeded, torn into pieces
2 garlic cloves, smashed
1 red Fresno chile or red jalape&ntild;eo, stemmed, seeded
1 cup vegetable oil
2 tablespoons red wine vinegar
1 teaspoon ground coriander
1 teaspoon ground cumin
Kosher salt

Steps:

Heat first 7 ingredients in a small saucepan over medium heat until fragrant and just beginning to bubble. Remove from heat. Let steep for 1 hour.
Purée mixture in a blender until smooth. Strain through a fine-mesh sieve into a small bowl; discard solids in sieve. Season oil to taste with salt. DO AHEAD: Can be made 1 week ahead. Cover and chill.

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