Pili Pili (Spicy Herb Oil)

• 2 teaspoons dried oregano
• 2 bay leaves, crumbled
• 1 teaspoon fennel seeds (optional)
• 4 sprigs fresh thyme
• 2 sprigs fresh rosemary (optional)
• 12 whole small dried red chili peppers or Japanese chilies, or about 8 chiles de arbol, broken in half, or 2 teaspoons red pepper flakes
• 1 to 1 1/4 cups olive oil (does not need to be extra virgin), or a combination of olive oil and grapeseed oil, as needed

1. Place the herbs, chiles and oil in a medium saucepan and heat slowly over low heat until they begin to sizzle.
2. If you insert a thermometer, the temperature should not go above 220 degrees F. Turn off the heat and wait for the oil to stop sizzling, then cover and allow to cool.
3. Transfer the herbs and chiles to a clean, sterilized bottle (you may need to use a funnel to do this neatly).
4. Pour on the olive oil.
5. Close tightly and allow to stand in a dark, cool place for a week to mature.

oregano, bay leaves, fennel seeds, thyme, rosemary, red chili peppers, olive oil

Taken from cooking.nytimes.com/recipes/12165 (may not work)