1 (25.4-ounce) bottle extra-virgin olive oil or canola oil
10 whole dried chile pods
Wash 3 glass bottles with hot soapy water, rinse well and set aside to dry. Once dry, place 1 teaspoon peppercorns, 1 teaspoon cumin, 1 teaspoon red chile flakes and 1/2 teaspoon salt in each bottle.
Heat olive oil and chile pods in a sauce pan to 150°F, turn heat off and allow oil to sit for a half hour. Carefully strain out chile pods. Place funnel in the bottle opening and pour oil in the bottle, leaving about 1 to 2 inches at the top. Shake to mix well, seal and store in a cool dark place for 1 week before enjoying.
Package with a stainless steel spout around the neck of the bottle for easy dispensing.
Per Serving: Serving size: 1 teaspoon, 45 calories (45 from fat), 5g total fat, 0.5g saturated fat, 25mg sodium.
Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.