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Bon Appétit

Ancho Chile Oil

By Charlie Hollowell
Ancho Chile Oil

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

Recipe information

  • Yield

    Makes 2/3 cup

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

Preparation

  1. Step 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.

    Step 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.

TagsCondimentAncho ChileChileVegetableFresno ChileDairy FreeGluten FreeNut FreeVeganVegetarianKetoQuickEasyMake AheadBlenderBon Appétit
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