Hong Kong Style Chile Oil

This is going to be a good use for the Kung Pao peppers when they start coming in from the garden. Will keep a long time covered in the back of the fridge. From gourmet-recipes-from-around-the-world. Thanks, Jbird Tweety!

• Ready In: 13 mins
• Yields: 1 1/2 cups

Ingredients

• 1  cup  peanut oil
• 1⁄2 cup  sesame oil
• 1  cup  dried hot red chile, quartered
• 4  teaspoons ground cayenne pepper

Directions

1. Heat peanut oil in a small saucepan. Add sesame oil and warm for a minute. Stir in chopped peppers and ground cayenne.
2. Stir well and let stand for 1 hour.
3. Strain and pour into a jar. Store in the refrigerator.