Sous Vide Ancho Chile Oil


Emily Farris and Jeff Akin are Feed Me Creative — a culinary content studio in Kansas City's historic West Bottoms that specializes in recipe development, food styling, and photography. (We're also really good eaters!)

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Recipe Temp 180 F / 82.2 C
Recipe Time
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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.

Ingredients for 12

  • 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


  • Step 1

    Set the Anova Sous Vide Precision Cooker to 180ºF (82ºC).

  • Step 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

    • Step 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.

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180 F / 82.2 C Recipe Temp
Recipe Time
Prep Time