Categories: Condiment, Mexican 
      Yield: 6 servings 
  
      2 c  Cups                                     -Piquin or Cayenne 
      1 c  Dried red chiles such as            2 c  Vegetable oil 
  
  Heat the oil in a pan to 350 F.  Remove from heat, add chiles, and let 
  stand until cool. 
   
  Cover pan and let stand for 12 to 24 hours ... the longer it sits the 
  hotter it gets.  Strain and use as any vegetable oil. 
   
  The Whole Chili Pepper From the collection of Jim Vorheis