Yield: 2 Cups Infused Oil
Clean chiles with a damp paper towel and remove stems. Chop chiles into small, half-inch pieces.
Bring oil to 200 degrees Fahrenheit, add the spices, and remove from heat. Let the oil cool to room temperature, stirring ingredients every few minutes. (Oil should sit for 20-30 minutes.)
Once cooled, strain spices and transfer to a glass bottle. Oil will keep for up to a month in a cool, dry place.