One easy way to do it is to simply put a few of your favorite chilies into a bottle of oil and wait a couple weeks, but a quicker way to make chili oil is like this:
We used dried de arbol peppers because of their balanced heat and classic shape. If you wanted to turn up the heat and change the look of the finished bottles, you could use the smaller, more berry shaped dried pequin peppers or (for even more heat) dried tepin peppers.
1) Combine the oil and peppers in a heavy saucepan.
2) Cook over low heat about 5-8 minutes (oil should reach 150 degrees).
3) Remove from heat. Cool to room temperature, about 2 hours.
4) Transfer the oil and peppers to a bottle. Seal the lid. Refrigerate for up to ten days.
For more info on how to make chili products, please read Rehydrating Dried Chilies, How to Make Chile Pastes, and Make Your Own Chile Powder. To help decide which chilies to buy, read our dried chile heat scale.
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