Chile Oil

• 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

1. Heat the oils and chiles in a small, heavy pan over medium-low heat until the chiles begin to sizzle.
2. Lower the heat and cook for 5 minutes.
3. Add the garlic and cook for 5 minutes, until it is just light golden.
4. Set aside to cool.
5. Then add the salt and puree with an immersion blender or in a standard blender.
6. Store in the refrigerator.

expellerpressed, extra virgin olive oil, red chile peppers, dried chile, garlic, kosher salt

Taken from www.epicurious.com/recipes/food/views/chile-oil-377647 (may not work)