Recipe information
Yield
makes 2 1/2 cups
Ingredients
1 cup expeller-pressed vegetable oil
1 cup extra virgin olive oil
1/2 cup dried red chile peppers, such as de Arbol, coarsely chopped
1 large mild dried chile, such as Ancho or pasilla
4 garlic cloves, smashed and peeled
1 teaspoon kosher salt
Preparation
Heat the oils and chiles in a small, heavy pan over medium-low heat until the chiles begin to sizzle. Lower the heat and cook for 5 minutes. Add the garlic and cook for 5 minutes, until it is just light golden. Set aside to cool. Then add the salt and puree with an immersion blender or in a standard blender. Store in the refrigerator.
