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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
2 ounce(s) dried ancho chiles stemmed |
2 whole(s) garlic cloves smashed |
1 whole(s) red fresno chile or red jalapeno stemmed and seeded |
1 cup(s) vegetable oil |
2 tablespoon(s) red wine vinegar |
1 teaspoon(s) coriander ground |
1 teaspoon(s) cumin , kosher salt ground |
Directions:
1. Dried ancho chiles are available at latin markets, specialty foods store, and many supermarkets.
2. Heat first 7 ingreients in a small sauce pan over medium heat until fragrant and just
3. beginning to bubble. Remove from heat.Let steep 1 hour.
4. Puree mixture in a blender until smooth. Strain through a fine-mesh sieve into a small bowl;discard solids in sieve. Season oil to tast with salt. DO AHEAD: Can be made 1 week ahead. Cover and chill.
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