Title: Chile Oil
Categories: Condiment Asian
Yield: 2 Cups

10		Dried santaka chiles
2	c	Oil (peanut preferred)

Heat the oil until hot, add the peppers, seeds and all, cover, and cook over a low heat until the peppers turn black. Remove from the heat and cool. Cover and let sit at room temperature for 8 hours. Strain through cheesecloth, cover, and refrigerate.

This oil can be used as a dip or when you want a subtle chile flavor when frying or sauteing - cautio, use only a small amount!.

This oil will keep indefinitely in the refrigerator. It may turn cloudy, but when set at room temperature it will clear.

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