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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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Keep this versatile oil in your fridge so you can use it to enliven salads and anything grilled—especially flatbreads, fish, steak, and vegetables. 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 |
Directions:
1. 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.
2. 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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