Ancho Chile Oil

At first glance these eye-catching chile peppers look like red jalapeno. However, they have a different flavor and are less meaty than Jalapeno. Red Fresnos are great roasted and added to salsas. Try grilling them alongside your steaks or in kabobs.

When roasting these they should char, blister, and become soft. Try substituting these in your favorite chile recipes.

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2 ounces dried ancho chiles, stemmed, seeded, torn into pieces
2 garlic cloves, smashed
1 red Fresno chile or red jalapeno, stemmed, seeded
1 cup vegetable oil
2 tablespoons red wine vinegar
1 teaspoon ground coriander
1 teaspoon ground cumin
Kosher salt


Makes 2/3 cup

Heat first 7 ingredients in a small saucepan over medium heat until fragrant and just beginning to bubble. Remove from heat. Let steep for 1 hour. Purée mixture in a blender until smooth. Strain through a fine-mesh sieve into a small bowl; discard solids in sieve. Season oil to taste with salt. DO AHEAD: Can be made 1 week ahead. Cover and chill.

From Bon Appetit