- 7 dried arbol chiles
- 1 1/2 teaspoons crushed red pepper
- 1 1/2 cups oil (vegetable or olive)
How to Make It
Stir all ingredients together in a pot. Warm over medium-low heat until a candy thermometer registers 165ºF. Let cool. Strain and pour into bottle. Cork; keep chilled for up to 1 month.
Also appeared in: All You, December, 2013, Homemade for the Holidays SIP;