Red Chile Oil

Yield: 2 cups

• 2 ancho chiles, coarsely chopped
• 2 guajillo chiles, coarsely chopped
• 1 cup olive oil
• 1 cup canola oil
• Salt

Place all ingredients in a blender and blend for 5 minutes. Season with salt and strain through a fine mesh strainer into a bowl. Transfer oil to a squeeze bottle. Store in the refrigerator and bring to room temperature before using.

Bobby recommends sautéing shrimp with this oil or adding a few tablespoons to mayonnaise to make it spicy.