Instructions: Place the pequins in a clean 350-ml. wine bottle that uses a cork. Fill the bottle with olive oil, cork, and let stand at room temperature at least a week before using. When the oil reaches the heat level you want, remove the chile and discard. Store the oil in the refrigerator and let come to room temperature before using.

Yield: Approx. 1 1/3 cups

SERVING SUGGESTIONS: I use this versatile oil when making spaghetti sauces and when sauteing onions for a soup or stew It will give a zing to any dish.

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