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This spicy-hot oil is a mainstay of Chinese cookery.

Chile Oil

1/2 cup peanut, corn or canola oil
20 dried red chili peppers

1/8 teaspoon ground cumin

Pinch salt

1. In a small, heavy saucepan heat the oil until hot over medium-high heat; add the peppers, reduce the heat to low and cook uncovered, stirring occasionally, until peppers turn a dark brown color. Remove from heat and add the cumin and salt, mixing well.
2. Pour the oil through a strainer lined with a paper towel or a paper coffee filter into a bowl. Discard the solids. Transfer the oil to a small, sterilized jar and cover with a lid. Store in the refrigerator for up to 6 months.

Makes 1/2 cup.