Photo by Marcus Nilsson
Chop these Calabrian-style chiles into pasta sauce or sprinkle onto pizza.
Recipe information
Yield
Makes about 2 cups
Ingredients
16 whole medium-hot red chiles with stems (such as Fresno or red jalapeño)
10 garlic cloves, peeled
1 cup olive oil or 1/2 cup olive oil and 1/2 cup vegetable oil
1 teaspoon kosher salt, plus more
Preparation
Step 1
Bring chiles, garlic, oil, and 1 tsp. salt to a gentle simmer (oil should be barely bubbling) in a small saucepan over medium heat. Reduce heat immediately to maintain gentle simmer and cook until chiles and garlic are tender, 1–1 1/2 hours. Let cool.
Do Ahead
Step 2
Confit chiles can be made 2 weeks ahead. Cover and chill, or freeze up to 3 months.
Recipe notes
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