Chili and Spice Oil

this is good over roasted meats, chicken, beef or pork. It is also really good drizzled over soups or noodles just before serving.

• Ready In: 21 mins
• Yields: 1 1/4 cups

Ingredients

• 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
• 1⁄4 teaspoon black pepper

Directions

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.