Chili Oil

• 2 cups neutral oil, such as sunflower (or light olive oil)
• 1/2 cup chopped fresh chile peppers (pith and seeds removed for less heat) or 1 tablespoon red pepper flakes
• 4 garlic cloves, smashed (optional)

1. Heat the oil in a small pan and add the chiles and the garlic, if using.
2. Simmer for 5 minutes, then remove from heat and let cool to room temperature.
3. Remove the garlic cloves and pour the chili oil into a glass container with a tight-fitting lid.
4. Store at room temperature for up to 2 weeks.

neutral oil, fresh chile peppers, garlic

Taken from www.cookstr.com/recipes/chili-oil-2 (may not work)