Ingredients

　　1 cup expeller-pressed vegetable oil

　　1 cup extra virgin olive oil

　　1/2 cup dried red chile peppers, such as de Arbol, coarsely chopped

　　1 large mild dried chile, such as Ancho or pasilla

　　4 garlic cloves, smashed and peeled

　　1 teaspoon kosher salt

　　Heat the oils and chiles in a small, heavy pan over medium-low heat until the chiles begin to sizzle. Lower the heat and cook for 5 minutes. Add the garlic and cook for 5 minutes, until it is just light golden. Set aside to cool. Then add the salt and puree with an immersion blender or in a standard blender. Store in the refrigerator.

　　Cooking in the Moment