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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.