Ingredients

• 2 ounces dried ancho chiles, stemmed, seeded, torn into pieces
• 2 garlic cloves, smashed
• 1 red Fresno chile or red jalape&ntild;eo, stemmed, seeded
• 1 cup vegetable oil
• 2 tablespoons red wine vinegar
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• Kosher salt

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Instructions

1. Heat first 7 ingredients in a small saucepan over medium heat until fragrant and just beginning to bubble. Remove from heat. Let steep for 1 hour.
2. Purée mixture in a blender until smooth. Strain through a fine-mesh sieve into a small bowl; discard solids in sieve. Season oil to taste with salt. DO AHEAD: Can be made 1 week ahead. Cover and chill.