Hot Hot Oil

Directions

1. 1
   Mix oil and caribe, pequin, or chiles in a small, heavy saucepan.
2. 2
   Warm until oil almost begins to bubble, and then reduce heat; caribe, pequin, or chiles should not turn black.
3. 3
   (If you do not have a good source of low, controlled heat and a heavy saucepan, heat oil first, and then add 1 bit of caribe, pequin, or chile.
4. 4
   If it floats and keeps its redness, add the rest.
5. 5
   Cover and watch carefully, stirring occasionally.)
6. 6
   Cook over low heat until caribe, pequin, or chiles darken but do not turn black.
7. 7
   Cool overnight at room temperature, and then strain oil through cheesecloth.
8. 8
   Store tightly covered in the refrigerator.
9. 9
   Let warm to room temperature to serve.