6 dried red chiles; 1 1/2 cups vegetable oil; 2 tablespoons extra virgin olive oil.
Turn the stove-top to high and roast each dried chile on both sides, until it starts smoking. Be careful not to inhale the smoke, because it can be quite spicy. Remove the chiles from heat and set aside. Heat the oil in a stainless-steel frying pan and remove from heat. Crumble the roasted chiles in the oil and cover with a lid. Let the oil stand like that for about 20 hours. After that, strain the oil from the chiles and pour it in a glass bottle. Use the chile oil for cooking or to drizzle it over your favorite dishes.
About the author: George Krumov is a Red Seal certified chef with many years of culinary experience working around the world in Europe, the Middle East, the cruise line industry and North America. In the last two decades he has headed the kitchens of several restaurants in Canada, and ran his own restaurant.