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

Yield: 1 serving
Community Recipe from

Ingredients

  • 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

Preparation

  1. Dried ancho chiles are available at latin markets, specialty foods store, and many supermarkets.

  2. Heat first 7 ingreients in a small sauce pan over medium heat until fragrant and just
  3. beginning to bubble. Remove from heat.Let steep 1 hour.

  4. 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.
July 2012

This recipe is a personal recipe added by shr99lr and has not been tested or endorsed by MyRecipes.

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