How to Make Chile-Garlic Marinade

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.

Difficulty: Easy

Instructions

Things You'll Need:

• 2 tbsp. chopped dried chile - or 2 tbsp. red chile flakes
• 1 c. vegetable or corn oil
• 1 tsp. whole black peppercorns
• 1/4 c. chopped garlic
• Groceries
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• Cutting Boards
• Measuring Cups
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• Plastic Food Containers
• Saucepans
• Wooden Spoons
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• Plastic food containers
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• Measuring cups

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.

Tips & Warnings

• You can use fresh chiles, but use a candy or deep-fat frying thermometer to keep the temperature under 300 degrees F. Cook until bubbles stop forming. This means all the excess moisture has evaporated.
• This marinade can be used on just about any food, but it is especially effective on fish fillets.
• To regulate the heat of this mixture, use it as a basting sauce instead of a marinade and use it in small amounts.
• If you use fresh chiles, use care when handling them. Wear rubber gloves and avoid touching your eyes or mouth after touching the chiles.

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