Chile Oil

By BlueSchmoo

Makes 3 (8-ounce) bottles of oil Chile Oil adds zip to everything from dressings to marinades, or you can do as the Italians do and top your pizza with a drizzle.

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Ingredients

• 3 teaspoons peppercorns (white, black or pink)
• 3 teaspoons cumin seeds
• 3 teaspoons red Chile flakes
• 1 1/2 teaspoons salt
• 1 (25.4-ounce) bottle extra virgin olive oil or canola oil
• 10 whole dried Chile pods

Preparation

Step 1

Wash 3 glass bottles with hot soapy water, rinse well and set aside to dry. Once dry, place 1 teaspoon peppercorns, 1 teaspoon cumin, 1 teaspoon red Chile flakes and 1/2 teaspoon salt in each bottle. Heat olive oil and Chile pods in a sauce pan to 150°F, turn heat off and allow oil to sit for a half hour. Carefully strain out Chile pods.
Place funnel in the bottle opening and pour oil in the bottle, leaving about 1 to 2 inches at the top. Shake to mix well, seal and store in a cool dark place for 1 week before enjoying.