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🔥 Instructions:

Prep the Chiles:

If using fresh Hatch chiles, roast them over an open flame or under the broiler until charred. Let cool, then peel, deseed, and finely chop.

Infuse the Oil:

In a small saucepan, heat the oil over low heat.

Add garlic and let it gently sizzle for 2–3 minutes until just golden (don’t burn it!).

Combine & Simmer:

Add the chopped chiles, red chili flakes, pepper, salt, and oregano (if using).

Simmer everything on low heat for about 10–12 minutes, stirring occasionally, until the chiles darken slightly and everything is fragrant.

Cool & Store:

Remove from heat and let it cool.

Transfer to a clean, sterilized jar.

Store in the fridge for up to 2–3 weeks.

🔥 Pro Tips:

For extra heat, toss in a diced serrano or jalapeño during the simmer.

The flavor deepens after a day or two — let it rest before using if you can resist!