Title: Hot Chili Oil

Category: Sauces

Ingredients

Instructions

For best results, dry fresh chilies (tie them up or put them on a drying rack for about ten days).

Preheat oven to 250F.

Place oil into an oven-proof and non-metallic container (I've found Pyrex works well). For a hint of toasty flavor, add a teaspoon or two of sesame oil and mix well. Heat in the oven for at least 15 minutes. While you're waiting, prep the chilies.

Place chilies in a blender/food processor for about 30 seconds. Be careful here and with the powder, people with sensitive skin should wear gloves, ensure the blender is covered before starting, wash your hands before touching your eyes (or other sensitive areas), even consider safety goggles. Or just be a man, the pain makes it taste better.

Remove the container from the oven and carefully mix in the peppers. I like to leave mine on a pre-warmed cast iron cooktop grate so it doesn't cool very quickly. Let the chilies infuse for about two hours as the oil cools.

Use a cheesecloth or fine mesh strainer to strain out the peppers leaving the tasty, tasty oil behind. Use on pizza or anything else that can stand a healthy kick of flavor. Feel free to add whole dried peppers to the bottle for decoration, or as a warning to others.