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Author Notes: We use mild cascabel chiles for our chile oil, which give it a pleasantly toasty, smoky flavor. Cascabel chiles are easy to find in the Yucatán. We buy them by the shopping bag. In the United States, look for them in a Mexican market or online. - Excerpted from Hartwood by Eric Werner and Mya Henry with Christine Mulke and Oliver Strand (Artisan Books). —Food52
Makes 1 liter
- 24 dried cascabel chilies (about 4 ounces)
- 1 red onion, quartered
- 3 thyme sprigs
- 3 oregano sprigs
- 3 bay leaves
- 1 liter bottle olive oil
- Preheat the oven to 350° F.
- Combine the chilies, onion, and herbs in a deep, sturdy 10-inch pan. Pour in enough olive oil to cover. Cover the pan with aluminum foil and roast for 1 1/2 hours. Let cool.
- Strain the oil into a 1-liter measuring cup; discard the solids. Return the oil to its original bottle (simply pour through a funnel set into the neck of the bottle). Cover and keep in a cool, dry place (it will last longer in the fridge, just remember to take it out about an hour before cooking to liquefy).
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