- 1 c. olive oil
- 6 whole chilis, dried or fresh
- Heat the oil and chilis in a small saucepan over medium-low heat and simmer for 10 minutes.
- Turn off the heat and let the oil come to room temperature, at least 2 hours.
- Store in cute glass jars (optional) and in a cool, dry place.
As your stock of chili goes down, continue to add to it and it will last for years (and years and years).