Sous Vide Ancho Chile Oil

We love adding a bit of this spicy ancho chile oil to our salads or drizzling it over steak, and we're sure you'll love the recipe too. This will keep in the fridge within an air-tight jar or container for up to one month.

Author

Emily Farris and Jeff Akin

Emily Farris and Jeff Akin are the co-founders of Feed Me Creative, a former culinary creative agency in Kansas City, MO.

Prep Time: 00:15

Recipe Time: 01:00

Temperature : 180F / 82.2C

Ingredients

• 1 cup canola oil
• 2 dried ancho chiles, stems and seeds removed, torn into 1-inch pieces
• 1 tablespoon red wine vinegar
• 2 cloves garlic, crushed
• 1 teaspoon kosher salt

Directions

1. Set the Anova Sous Vide Precision Cooker to 180ºF (82ºC).
2. Combine all the ingredients in a large zipper lock bag. Seal the bag using the water immersion technique. Place in the water bath and set the timer for 1 hour.

Finishing Steps

1. When the timer goes off, remove the bag from the water bath. Transfer to an ice bath and let cool completely. Refrigerate in an air-tight jar or container for up to 1 month.