Ancho Chile Oil
Keep this versatile oil in our fridge so you can use it to enliven salads and anything grilled- especially fish, steak and vegetables
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- 2 ounce(s) dried ancho chiles stemmed
- 2 whole(s) garlic cloves smashed
- 1 whole(s) red fresno chile or red jalapeno stemmed and seeded
- 1 cup(s) vegetable oil
- 2 tablespoon(s) red wine vinegar
- 1 teaspoon(s) coriander ground
- 1 teaspoon(s) cumin , kosher salt ground
- Dried ancho chiles are available at latin markets, specialty foods store, and many supermarkets.
- Heat first 7 ingreients in a small sauce pan over medium heat until fragrant and just
- beginning to bubble. Remove from heat.Let steep 1 hour.
- Puree mixture in a blender until smooth. Strain through a fine-mesh sieve into a small bowl;discard solids in sieve. Season oil to tast with salt. DO AHEAD: Can be made 1 week ahead. Cover and chill.
This recipe is a personal recipe added by shr99lr and has not been tested or endorsed by MyRecipes.
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Ancho Chile Oil Recipe at a Glance
- COURSE: Salad Dressings