Asian Hot Oil

• 1 cup peanut or safflower oil
• 12 small dried red chile peppers
• 1 teaspoon

In a small stainless steel saucepan, heat the oil over medium-high heat to 120°F (use an instant-read thermometer). Turn off the heat and add the chiles, peppercorns, cayenne, and sesame oil. Let steep until cool. Strain if desired.

Pour the oil into a clean jar and store at cool room temperature.