Spicy Confit Chiles
A luxurious preparation of tender chiles and garlic slowly cooked in oil until meltingly soft. This versatile condiment adds rich, spicy flavor to any dish.
4 servings
1 hr 30 min
Ingredients
- •16 whole whole medium-hot red chiles with stems (such as Fresno or red jalapeño)
- •10 cloves garlic cloves, peeled
- •1 cup olive oil or 1/2 cup olive oil and 1/2 cup vegetable oil
- •1 teaspoon kosher salt
- •to taste salt
Cooking Instructions
- 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.
90 min
- 2.
Confit chiles can be made 2 weeks ahead. Cover and chill, or freeze up to 3 months.