Instructions: *All chiles should be dried not fresh.

Mix oil & your choice of chiles in a small, heavy saucepan. Warm until oil almost starts to bubble, then reduce heat; chiles should not blacken. (If you do not have a good source of low, controlled heat & a HEAVY saucepan, heat oil first, then add a pinch of chile. If it floats & keeps its redness, add the rest of the chile; cover & watch carefully, stirring occasionally.) Cook over very low heat until chiles darken but DO NOT turn black. Remove from heat & cool at room temperature overnight, then strain oil through cheesecloth. Store tightly covered in refrigerator, this orange - red oil will keep indefinitely. Let warm to room temperature to serve.

Makes 1 1/2 cups.

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