Chile Confit

• 5 oz fresh long red chiles, such as Anaheim or New Mexico, halved, seeded, and thinly sliced
• ½ cup olive oil

Place the chiles and olive oil in a small saucepan over the lowest heat possible on your stovetop (use a simmer pad if necessary) and cook for 1 hour or until the chiles are soft. Remove from the heat and allow to cool.