Ingredients

• 4 fresh hot chilies (unseeded) or 8 dried chilies (of single type or mix for complex flavors) or 1-oz. dried mushrooms such as porcini or shiitake
• 1 cup olive oil

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Instructions

1. Chop mushrooms or chilies in a food processor until fine.Place in a pot with the oil and heat until mixture begins to bubble. Let cook 10-15 seconds and remove from heat. Swirl until just warm. Strain into a bowl through 4 layers of cheesecloth. Squeeze well to extract as much oil as possible. Pour into a sterilized jar or bottle, seal tightly, refrigerate and use within one week for best flavor.