Spicy Confit Chiles
Marcus Nilsson
Chop these Calabrian-style chiles into pasta sauce or sprinkle onto pizza.
Recipe information
Yield
Makes about 2 cups
Ingredients
16
whole medium-hot red chiles with stems (such as Fresno or red jalapeño)
10
garlic cloves, peeled
1
cup olive oil or ½ cup olive oil and ½ cup vegetable oil
1
teaspoon kosher salt, plus more
Preparation
Step 1
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, 1–1½ hours. Let cool.
Step 2
Do Ahead: Confit chiles can be made 2 weeks ahead. Cover and chill, or freeze up to 3 months.
Nutrition Per Serving
Calculated for 32 servings (1 Tbsp. each): Calories (kcal) 70 Fat (g) 7 Saturated Fat (g) 1 Cholesterol (mg) 0 Carbohydrates (g) 2 Dietary Fiber (g) 0 Total Sugars (g) 1 Protein (g) 0 Sodium (mg) 35