Abra Berens has a trick for the easiest infused oil: Take it off the heat. Infusing hot oil with chile flakes off the flame prevents burning while still extracting deep flavor. Try it with different herbs and spices to create custom infused oil blends.
How to Make It
Step
Heat 1/4 cup oil in a small saucepan over medium until shimmering, about 3 minutes. Remove from heat, and stir in red pepper and salt. Let stand until fragrant, 1 to 2 minutes. Stir in remaining 1/4 cup oil. Let cool completely, about 1 hour.
Make Ahead
Store chile oil in an airtight container at room temperature up to 5 days.