Homemade Chili Oil

1. Bring the dried chiles and crushed red pepper flakes and 2 tablespoons of oil over medium low heat, so that the chiles start to sizzle. Let them heat sizzle for about 1 minute, keep a close eye on them so that they do not burn, but do become fragrant and turn a shade darker. 2. Pour in the rest of the oil and leave the heat on until the oil is warm (but not too hot). Turn off the stove and remove from heat and allow to cool fully. 3. Once cool, transfer the oil including the chilies to a clean container and seal. The chili oil should keep for several weeks.