Spicy Red Pepper Infusion Oil

1. Soak the Chiles

First, soak the dried red chiles in lukewarm water for about 20 minutes to soften them. Once they are pliable, drain the chiles thoroughly and remove and discard the stems. This step ensures that the chiles are ready to be processed into a paste, which is essential for infusing the oil with their full flavor.

2. Process the Chiles

Next, transfer the soaked chiles to a food processor and process them into a coarse paste. This paste will be the base for your infusion, releasing its heat and flavor into the oil.

3. Infuse the Oil

Pour the peanut oil into a nonreactive pan and set it over medium heat. Once the oil is warm, add the chile paste to the pan. Bring the mixture to a bubbling boil, which helps to release the flavors of the chiles and thoroughly infuse the oil. The bubbling action is a visual cue that the oil is absorbing the spicy essence of the chiles.

4. Cool and Store the Oil

After the oil has reached a bubbling boil, remove the pan from the heat and let the mixture cool to room temperature. This cooling process allows the flavors to meld together even further. Once the oil has cooled, you can choose to strain out the chile solids using a sieve or leave them in for a more intense flavor. Transfer the infused oil to a clean, dry glass jar for storage. Make sure to keep the jar away from heat and light to preserve the oil's flavor and quality.