Hot Pepper Oil - Tucson's El Charro

Use for salads, stir-frying and to flavor sauces in general. El Charro Cafe.

• Ready In: 10 mins
• Yields: 2 cups

Ingredients

• 2  cups canola oil
• 1⁄3 cup  crushed chiltepin red pepper flakes or 1⁄3 cup  crushed pequin red pepper flakes

Directions

1. Put the oil and peppers in a saucepan. Heat until the fizzing stops, taking care not to let the mixture smoke. Cool this.
2. Strain through a sieve.
3. Funnel the oil into a dry bottle to which you have added a dry whole pepper, for appearance and to denote its spicy flavor.