Ancho Chile Olive Oil

• 1 cup (240 ml) olive oil, preferably extra-virgin
• 4 ancho chiles

In a small saucepan, combine the oil and ancho chiles, making sure the chiles are completely submerged in the oil. Heat over medium-high heat until the oil barely begins to smoke (olive oil has a relatively low smoke point, so this will only take a few minutes). Remove from the heat and let the oil cool until you can safely work with it.

Pour the partially cooled oil and chiles into a m