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Spicy Confit Chiles

Spicy Confit Chiles
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

  1. 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.

  2. Do Ahead

    Step 2

    Confit chiles can be made 2 weeks ahead. Cover and chill, or freeze up to 3 months.

TagsCondimentItalianEuropeanChileVegetableGarlicRoot VegetableDairy FreeGluten FreeNut FreeVeganVegetarianKetoEasy5 Ingredients or FewerMake AheadMeal PrepSimmerBon Appétit

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