Hot Hot Oil

1. 1

   Mix oil and caribe, pequin, or chiles in a small, heavy saucepan.

2. 2

   Warm until oil almost begins to bubble, and then reduce heat; caribe, pequin, or chiles should not turn black.

3. 3

   (If you do not have a good source of low, controlled heat and a heavy saucepan, heat oil first, and then add 1 bit of caribe, pequin, or chile.

4. 4

   If it floats and keeps its redness, add the rest.

5. 5

   Cover and watch carefully, stirring occasionally.)

6. 6

   Cook over low heat until caribe, pequin, or chiles darken but do not turn black.

7. 7

   Cool overnight at room temperature, and then strain oil through cheesecloth.

8. 8

   Store tightly covered in the refrigerator.

9. 9

   Let warm to room temperature to serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.