Dan Abel wrote:

> I'm no expert here, but what I've read is that there isn't a problem as
> long as the flavoring is dried. Every chile oil I've seen uses dried,
> not fresh.
>

Yes, and when I make it at home I heat the oil very,very hot, run
outside with it, throw in the dried chili, cover and run in without it,
for it is like the riot squad on the eyes.
blacksalt