Chile Oil

• 1/4 cup dried red chile flakes or coarsely ground dried chiles
• 1 cup peanut oil

1. Put the chile flakes in a dry glass jar.
2. Attach a deep-fry thermometer to a small saucepan and add the oil.
3. Heat over medium-high heat until smoking hot (the temperature will top 400F) and remove from the heat.
4. Wait 5 to 7 minutes for the temperature to decrease to 325 to 350F (drop a chile flake in and it should gently sizzle), and then pour the oil into the glass jar.
5. The chile flakes will sizzle and swirl and then settle down.
6. Cool completely before covering and storing.
7. Give it a couple days to mature before using.
8. Chile oil keeps for months in the cupboard.

red chile, peanut oil

Taken from www.epicurious.com/recipes/food/views/chile-oil-379817 (may not work)