CHILI-INFUSED OIL

Steps:

• In a small, heavy saucepan, heat the oil and crushed red pepper flakes over a low flame, stirring occasionally, until a thermometer inserted into the oil registers 180 degrees F, about 5 minutes. Remove from the heat and let cool to room temperature, about 2 hours. Transfer the oil and pepper flakes to a 4-ounce bottle or other small container and seal the lid. Refrigerate up to 1 month.