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Chile Finishing Oil
1/2 cup canola oil 1 t. cumin seeds 8 dried hot red chiles 4 garlic cloves, crushed
Combine all ingredients in a small pan. Cook over medium heat 3 minutes or until the garlic is lightly browned. Remove from heat and cool 15 minutes. Place oil mixture in a blender or mini food processor, and process until smooth. Strain mixture through a sieve over a bowl, and discard solids. Refrigerate mixture in an airtight container for up to 10 days. Makes 1/3 cup. Drizzle on steaks, chicken, tofu, or vegetables the moment they come off the fire. You can also brush the spicy oil over pizza dough, or use it to make a fiery salad dressing. Keep leftover in the refrigerator. Source: Cooking Light