Sous Vide Ancho Chile Oil
Emily Farris and Jeff Akin are the co-founders of Feed Me Creative, a former culinary creative agency in Kansas City, MO.
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Anova
Pro-level cooking techniques made simple.
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
Directions
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Step 1
Set the Anova Sous Vide Precision Cooker to 180ºF (82ºC).
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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.
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Finishing Steps
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Step 0
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.