Chili Oil

1. 1

   Combine the oil and crushed red pepper flakes in a heavy small saucepan.

2. 2

   Cook over low heat until a thermometer inserted into the oil registers 180 degrees F, about 5 minutes.

3. 3

   Remove from heat.

4. 4

   Cool to room temperature, about 2 hours. Transfer the oil and pepper flakes to 4, 4-ounce bottles. Seal the lids. Refrigerate up to 1 month.

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