Chile oil is quick to make and keeps well at room temperature. You’ll be happy to have it on hand to add a dash of heat and color to many dishes. It can also go on the table as a condiment, with a small spoon so guests can scoop out a little to drizzle on their soup or noodles or whatever. Be sure to warn them that it’s very hot.
Drain the chiles and remove and discard the stems. Put the chiles in a food processor and process to a coarse paste.
Pour the oil into a nonreactive pan and set over medium heat. Add the chile paste and bring to a bubbling boil, then remove from the heat and let stand until cooled to room temperature.
You can store the oil with the chiles in it, but in Burma the oil often is served on its own. For clear oil, drain the oil through a sieve into a clean, dry glass jar and seal with the lid. Store away from heat and light. You can keep the chiles in another glass jar for a spicy condiment, or discard them.
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