Recipe information
Yield
Makes 2/3 cup Servings
Ingredients
2
ounces dried ancho chiles, stemmed, seeded, torn into pieces
2
garlic cloves, smashed
1
red Fresno chile or red jalapeño, stemmed, seeded
1
cup vegetable oil
2
tablespoons red wine vinegar
1
teaspoon ground coriander
1
teaspoon ground cumin
Kosher salt
Need to make a substitution?
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.
Nutrition Per Serving
1 tablespoon per serving
1 serving contains: Calories (kcal) 130 Fat (g) 14 Saturated Fat (g) 2 Cholesterol (mg) 0 Carbohydrates (g) 2 Dietary Fiber (g) 1 Total Sugars (g) 0 Protein (g) 11 Sodium (mg) 120