Makes 1¼ cups
Ingredients
8 dried chipotle chiles
2 dried ancho chiles
3/4 cup vegetable oil
2 tablespoons white wine vinegar
2 tablespoons granulated sugar
1 tablespoon minced garlic
1 tablespoon kosher salt
Juice from 1/2 lime
Instructions
Place a cast-iron skillet over medium heat for several minutes. When hot, add the chipotle and ancho chiles. Toast the chiles, turning them frequently with tongs, until they puff up and become fragrant. Remove from heat and let the chiles cool.
Discard the stems from all of the chiles as well as the seeds from the ancho chiles. Place the chiles in a food processor or blender and blend until broken into small pieces (if one or two of the chiles don't break up into small pieces take them out and toast a little longer). Add the oil, vinegar, sugar, garlic, salt and lime juice. Process until fully incorporated. Store chile oil in an airtight container and refrigerate for up to 1 month.
