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
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.
