SPICY CONFIT CHILES

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Spicy Confit Chiles image

Chop these Calabrian-style chiles into pasta sauce or sprinkle onto pizza.

Provided by Chris Morocco

Categories     Bon Appétit     Chile Pepper     Hot Pepper

Yield Makes about 2 cups

Number Of Ingredients 4

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

Steps:

  • 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.
  • Do Ahead
  • Confit chiles can be made 2 weeks ahead. Cover and chill, or freeze up to 3 months.

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