Ingredients

• 16 whole medium-hot red chiles with stems (such as Fresno or red jalapeño)
• 10 garlic cloves, peeled
• 1 cup olive oil or 1/2 cup olive oil and 1/2 cup vegetable oil
• 1 teaspoon kosher salt, plus more

Instructions

1. Bring chiles, garlic, oil, and 1 tsp. salt to a gentle simmer (oil should be barely bubbling) in a small saucepan over medium heat. Reduce heat immediately to maintain gentle simmer and cook until chiles and garlic are tender, 1–1 1/2 hours. Let cool.
2. Confit chiles can be made 2 weeks ahead. Cover and chill, or freeze up to 3 months.