Instructions: Alternately thread the garlic cloves and lemon peel on a bamboo skewer and place inside a clean 750-ml. wine bottle that uses a cork. Add the pequins to the bottle, fill with olive oil, cork, and let stand in the refrigerator for at least a week before using. When the oil reaches the heat level you want, remove and discard the chile, lemon peel, and garlic.

Store in the refrigerator. Allow it to come to room temperature before using.

Yield: Approx. 3 cups

SERVING SUGGESTIONS: Pour in a cruet and serve with mixed cooked greens or salads.

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