This boldly flavored marinade is definitely hot and spicy, although you can regulate the heat by choosing which type of chile to use (see Tips). It's also one of the few marinades that need to be cooked, but this is a fast and easy process. This recipe makes about a cup.
Instructions
1. Choose a chile with a flavor you like - red pepper flakes are the most convenient form of pepper to use; they deliver heat and color but not much flavor. For a less spicy chile, buy whole, dried ancho chiles and chop them yourself - or try the spicier chipotle, chile de arbol and even ultrahot piquin and habanero, depending on your taste.
2. Combine chiles with remaining ingredients in a small sturdy saucepan over low heat.
3. Cook, stirring occasionally, until the mixture starts to bubble.
4. Lower the heat to maintain the lowest simmer possible. Simmer for 15 minutes and then remove from heat - the oil will be crimson-colored and infused with flavor.
5. Transfer the oil as is to a covered container - or strain into another container and discard the chile and garlic.
6. Use the cooled mixture as a marinade, a basting sauce or even a condiment. Because the marinade contains no acid or salt, food can be stored in it for several days without breaking down.
7. Store this marinade in the refrigerator, covered.
Tags: with flavor
