Chile Oil

2 cups

2 cups vegetable oil
1 cup chile, crushed (New Mexico red chile for hot oil; Piquin Quebrado for very hot oil; Chinese red chiles for extremely hot oil)

Mix oil & chile in a small heavy saucepan. Warm until oil almost begins to bubble, then reduce heat (do not char chiles). Cook until chiles darken (but do not char). Cool at room temperature and then store in tightly sealed jar in refrigerator. Let steep at least one month before using. Will keep indefinitely. If desired, strain before using.