Katy's Dates with Ancho Chili Oil

Katy's Dates with Ancho Chili Oil
Photo by David Loftus and Andra Nelki


  • 10 Medjool dates
  • ½ cup minced walnuts
  • 1 tablespoon olive oil
  • 8 thin slices Serrano ham or prosciutto
  • 2 cloves garlic
  • ½ cup extra virgin olive oil
  • 1 tablespoon fresh sage
  • + 2 more ingredients
    • 1 teaspoon grated orange zest
    • 1 tablespoon ancho chili powder

To make the ancho chili oil, put the olive oil and the chili powder in a small pan over low heat and warm gently for 10 minutes; set aside for 1 hour to infuse, then strain through a sheet of paper towel. This can be done the day before. Position a rack at the top of the oven and preheat to 350°F...

View full recipe at Epicurious


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