Spicy Confit Chiles
['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']
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.
Confit chiles can be made 2 weeks ahead. Cover and chill, or freeze up to 3 months.
Attribution for Recipes (CC BY-SA 3.0):
The recipes displayed in this app have been crated using content available under the Creative Commons Attribution-ShareAlike 3.0 Unported (CC BY-SA 3.0) license. The recipes are based on the following dataset:
[Food Ingredients and Recipes Dataset with Images]
License: CC BY-SA 3.0
We would like to express our gratitude to the content creators who contributed to the dataset and shared their work under the CC BY-SA 3.0 license, allowing us to showcase and share these recipes with you.