Spicy Confit Chiles - cooking recipe

Ingredients

16 whole medium-hot red chiles with stems (such as Fresno or red jalapeno)
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

Preparation

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.
Confit chiles can be made 2 weeks ahead. Cover and chill, or freeze up to 3 months.