Instructions: Heat oil to about 150 degrees. Add peppers and shut off heat. Stir well.

Carefully transfer to a large glass (Mason) jar and place in refrigerator for at least a week. Slowly re-heat oil to room temperature; then in a pan, and using funnel (so as not to spill) and close mesh strainer(to remove any large bits of pepper and seeds) transfer to decanting vessel. I find plastic restaurant style catsup squeeze bottles work well and can be bought for $1 at a restaurant supply store.

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