Good batch of habanero oil

Got a pint and then some. (The bottles are 1 cup each.) And, of course, I use in cooking the crushed habaneros left over from making the infusion. It’s trivially easy to make: chop up a bunch of habaneros (I actually used scissors to cut them up), cover with good quality olive oil, bring to a boil, take off the heat, crush with a potato masher, let cool, and then strain and bottle.

The oil is terrific when used to sauté veggies and in a stir-fry, for example.