Chili Pepper Oil

Chili pepper oil is my go-to oil for just about anything I'm cooking...but then my husband and I are what some call "chili heads," those weird people who eat habaneros like they're apples. Don't fear, you can make this oil as hot or as mild as you like it. Plus, it's super easy to do.

Start with some dried peppers and olive oil. The pepper type is up to you, I used some Caribbean red hots I grew last year. I always use the pepper seeds. If you want a really mild oil skip the seeds or only use a few. To see how hot certain peppers are you can check out the Scoville scale here. Scoville units range from 0 (bell peppers) to about 1,000,000 (Ghost Pepper, a favorite of mine!)

The next step: add the dried peppers to the olive oil. I used a cute bottle with a seal I found at Crate and Barrell (for only $3.95 too!). Shake it up, let it sit a couple days to infuse the flavor into the oil and you're done!