Place oil in heavy saucepan. Add dried, crumbled chili peppers. Warm over low heat, stirring occasionally, 20-25 minutes. Cool (at least eight hours).
Strain and discard solids. Pour into screw-top glass jar and keep in refrigerator for up to two weeks. Use whenever you want an extra kick for your recipes.
Recipe Notes
Per serving: 126 calories, 0 g protein, 14 g fat (1 g saturated fat), 1 g carbohydrates, 0 g fibre, 0 mg cholesterol, 107 mg sodium