Hot Chili Sesame Oil

2 cups corn or peanut oil
3 tablespoons hot Mexican chili powder
1 tablespoon crushed red pepper
2 tablespoons dark Oriental sesame oil

Heat corn oil, chili powder and crushed red pepper in a small saucepan until almost boiling. Reduce heat to low and simmer, uncovered, 10 minutes.

Remove from heat and stir in sesame oil. Cool to room temperature, then cover and steep in refrigerator for 3 days.

Strain through a cheesecloth- or coffee filter-lined sieve into a clean 2-cup jar or decorative bottle. Cover or cork and refrigerate.