INGREDIENTS 12 dried red chilies, each about 3 inches long, 1/2 pint peanut or corn oil
METHOD Slit open the dried chilies. Remove and discard the seeds. Chop into flakes and put into a glass jar. Heat the oil in a saucepan until it smokes. Remove at once from the heat. Let cool for 3 or 4 minutes. Pour into the jar. The chili flakes will rise to the surface but will sink to the bottom gradually. The oil becomes spicy hot almost immediately, but will become more so in a few days time. It keeps for months in a cool place.