How to Make It
Place chiles in a small saucepan, and cook over medium, stirring occasionally, until toasted and fragrant, about 2 minutes. Add oil, and simmer, stirring occasionally, until chiles are dark red and stop popping, about 4 minutes. Remove from heat, and let cool completely, about 1 hour. Store chile oil in an airtight glass container in refrigerator up to 5 days.