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Chile OilRecipe from Tasting Table Test Kitchen
Yield: 1 cup
Prep Time: 1 minute
Cook Time: 10 minutes. plus 30 minutes steeping time
Total Time: 41 minutes
1 cup canola oil
6 dried chile de árbol, stemmed and crumbled
1 habanero pepper, halved
2 garlic cloves, smashed
1 teaspoon sweet pimentón (Spanish paprika)
½ teaspoon fine sea salt
Combine all the ingredients in a small saucepan over high heat. Heat just until the oil begins to shimmer, then reduce heat to low and simmer for 10 minutes. Remove from heat and let stand for 30 minutes. Strain through a fine-meshed sieve lined with cheesecloth; discard the solids. Let cool completely. Use immediately or transfer to an airtight glass container and store in the refrigerator for up to 2 weeks.
Miso-Tahini Sauce →
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