Categories: Dressing/Sauces

Ingredients

• 5 dried red chile peppers
• 2 tbsp. crushed red pepper
• 6 cups olive oil

Directions

1. Heat a large cast-iron skillet over high heat. Add chile peppers; cook, stirring occasionally, until charred and oils have been released, about 3 minutes. Stir in red pepper; toast for 1 minute. Remove from heat, and add oil. Let cool completely at room temp, about 2 hours. Transfer to bottles. Refrigerate for up to 1 month.

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