Chili Oil - cooking recipe

Ingredients

2 cups olive oil
4 teaspoons dried crushed red pepper flakes

Preparation

Combine the oil and crushed red pepper flakes in a heavy small saucepan.
Cook over low heat until a thermometer inserted into the oil registers 180 degrees F, about 5 minutes.
Remove from heat.
Cool to room temperature, about 2 hours. Transfer the oil and pepper flakes to 4, 4-ounce bottles. Seal the lids. Refrigerate up to 1 month.