This special middle eastern recipe comes to the blog courtesy of Haifa's dad. Spicy red chilis are drained of their moisture before they release their flavor and heat. The result is an olive oil that enlivens just about everything from hummus to grilled meat.
1 cup fresh red chilis (we used thai chilies, but peperoncini or any very hot variety will do
Using rubber gloves, remove the stems and puree the chilis in food processor until roughly chopped. Using a spatula, move the chili mixture to a mesh strainer and sprinkle generously with salt (see below).
Put something wide and heavy (e.g., a container filled with water) directly on the chilis, then pace the strainer over a bowl in the refrigerator. Let sit for 2 days to allow any water to drain from the chilis. Move the chilis to a small container and cover with about half an inch or more of extra virgin olive oil. Stir the mixture every so often for a couple of days to let the flavors blend. As you use the oil, be sure to add a bit now and then to prevent mold from forming.