1/2 cup sesame or cooking oil
1/3 cup crushed red pepper

Preparation Instructions:

In a saucepan heat oil till warm (200 degrees). Remove from heat. Stir in crushed red pepper. Cover and let stand several hours or overnight. In a cheesecloth lined strainer, strain mixture, pressing out oil with back of a spoon. Store, covered, up to 1 month in the refrigerator. Makes about 1/3 cup oil.