Vilco wrote:
> blake murphy wrote:
>
>> i've seen recipes for chili oil (or 'red oil') that didn't seem too
>> difficult, but i wouldn't **** with it. maybe thirty-forty years ago
>> when your alternative was mail-order, but not now.
>
> Try it and you'll become addicted to it. Here it's called "olio santo"
> ("holy oil") and it is so easy to do... just choose your favorite dry
> chilies and put them into an oil you like, as EV olive oil, and let it rest
> for some time, say 3 weeks for example. Then you'll have your orange/red hot
> oil to use with anything you want: in a sandwich, on a pasta dish, on
> BBQed/grilled meat, pizza...
> I'm a great fan of olio santo. If and when I'll grasp some habaneros, I'll
> be a happy man.

That method will work but you get a much stronger result with hot oil.
Typically the Chinese version is made using hot oil which is just hot
enough that it won't burn the chilis.