This versatile oil is a great way to bring heat to just about any dish.
- 2 tablespoons finely chopped drained oil-packed Calabrian chiles
- Kosher salt and freshly ground black pepper
Combine chiles and oil in an airtight container; season with salt and pepper. Cover and chill at least 1 hour.
DO AHEAD: Chile oil can be made 1 week ahead. Keep chilled.