Red Oil

• 1 cup peanut oil
• ¼ cup ground fresh cayenne peppers

Heat a wok over high heat for 30 seconds. Add the peanut oil and reduce the heat to low. Add the cayenne and stir continuously so it does not stick to the wok bottom, clot, or burn. When smoke rises from the wok, after 1½ to 2 minutes, immediately turn off the heat.

Pour the oil into a heatproof bowl and allow to cool to room temperature. Pour the cooled oil into a sterilized glass jar