Title: Red Chile Oil
Categories: Condiment Mexican
Yield: 6 Servings

2	c	Cups
1	c	Dried red chiles such as Piquin or Cayenne
2	c	Vegetable oil

Heat the oil in a pan to 350 F. Remove from heat, add chiles, and let stand until cool.

Cover pan and let stand for 12 to 24 hours ... the longer it sits the hotter it gets. Strain and use as any vegetable oil.

The Whole Chili Pepper From the collection of Jim Vorheis

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