Skip to main content
Epicurious
Bon Appétit

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

See Related Recipes and Cooking Tips

Read More
Glazed Apple Pie Fritters
Apple pie in doughnut hole form? We’re in love.
Caramelized Onion Pasta
Turn humble onions into this thrifty yet luxe pasta dinner.
15 Types of Greens and How to Cook Each One
From Italian wedding soup with escarole to green smoothies with kale.
13 Types of Nuts and How to Cook With Them
Filberts, goobers, scaly bark nuts: Explore the world beyond almonds in this guide.
The Most-Saved Recipes on Bon Appétit This Week
Like crispy gnocchi caprese and raspberry—brown butter skillet cake.
A Better Eggplant Parmesan
The secret to flavorful, never-greasy eggplant parm? Brine the eggplant first.
The Most-Saved Recipes in the Epicurious App in July
Like hot honey chicken with peaches and a dirty martini spritz.
Easy Banana Bread Recipe
Our go-to banana bread recipe is moist, nutty, and incredibly easy to make.