Fresh Dried Chili Oil

• 2 medium-hot dried chili peppers, like a New Mexican red or other Southwestern chili
• 1 small clove garlic, pounded into a paste in a mortar and pestle
• 1/4 cup chopped fresh mint leaves
• 1/2 cup extra virgin olive oil
• Salt

1. Crush chilies with fingers into pieces no bigger than 1/4 inch across.
2. Place in small bowl and add just enough boiling water to cover, about 1 tablespoon; let sit until chili is hydrated, 10 minutes.
3. Add garlic and mint, and mix while slowly adding olive oil.
4. Taste and season with salt.
5. For best flavor, make several hours before using.

chili peppers, clove garlic, mint leaves, extra virgin olive oil, salt

Taken from cooking.nytimes.com/recipes/1012548 (may not work)