Chili and Spice Oil

• 4 arbol chilies
• 1 (3 inch) cinnamon sticks
• 5 cardamom pods
• 3 star anise pods
• 1 tablespoon coriander seed
• 1 cup light sesame oil
• 1 tablespoon dark sesame oil
• 1 teaspoon kosher salt
• 14 teaspoon black pepper

1. Place the chilies, (similiar in flavor but less hot than cayenne chilies, slight smoky flavor.
2. They are red and pointed and 2-3" long) cinnamon stick, cardamom pods, star anise, and coriander in a large skillet and cook over medium heat stirring often, until dark and fragrant, 2-3 minutes.
3. Add 1/2 cup of the light sesame oil and cook until heated through, about 2 minutes.
4. Remove from heat and steep 10 minutes.
5. Transfer the mixture to a glass container, and add the remaining 1/2 cup light sesame oil, the dark sesame oil, salt and pepper.
6. Cover and refrigerate for up to 2 months.

chilies, cinnamon sticks, cardamom pods, anise pods, coriander seed, light sesame oil, sesame oil, kosher salt, black pepper

Taken from www.food.com/recipe/chili-and-spice-oil-118565 (may not work)