Chile Oil

In a small, heavy saucepan heat the oil until hot over medium-high heat; add the peppers, reduce the heat to low and cook uncovered, stirring occasionally, until peppers turn a dark brown color. Remove from heat and add the cumin and salt, mixing well.

Pour the oil through a strainer lined with a paper towel or a paper coffee filter into a bowl. Discard the solids. Transfer the oil to a small, sterilized jar and cover with a lid. Store in the refrigerator for up to 6 months.