Piri-Piri is a staple of Portuguese cooking, and demonstrates the easy cold-infused method.
Fill a dry, scrupulously clean 8- to 10-ounce bottle or jar with:
1/4 to 1/3 cup small red dried chili peppers, slightly crumbled
Fill to the top with:
Extra-virgin olive oil or a less fruity blend of oils
Cap tightly and store in the refrigerator to steep for 1 month before using. If desired, strain and discard the chili peppers. This keeps in the refrigerator for up to 1 month.