3 cups of Oil (Canola, Corn, Peanut or Olive Oil)
¼ cups of hot red chilies (dried & crushed)
- Combine oil and crushed hot chile in a heavy-bottomed pan. Starting on the lowest heat possible, bring oil temperature to 140 degrees (use a deep-fry or candy thermometer), and maintain temperature for 10 minutes.
- Take oil off of heat and let stand until it comes down to room temperature. Let sit for at least 1 day before using. Pour into a clean, tightly sealed glass jar and refrigerate. Use within 1 month.
This is great with balsamic vinegar to dip bread into. Works well brushing onto a chicken prior to cooking.