HOT Chili Oil

Makes about 3 cups

2/3 cup dried red chili flakes
1/3 cup fermented black beans (do not rinse)
4 large cloves garlic, smashed and peeled.
2 T fresh ginger, minced
2 1/2 cup peanut oil
1/3 cup Japanese sesame oil

Combine all ingredients in a heavy, non-aluminum 2 quart saucepan.  Rest a deep-fry thermometer on the rim of the pot.  Over moderately low heat, bring the mixture to 225' to 250'F, stirring occasionally.  Let simmer for 15 minutes, checking to ensure the temperature does not rise. Remove from the heat and let stand until cool or overnight.

Scrape the oil and solids into a storage vessel to store for up to 1 year.  Keep the Goop in the jar for other uses like the spicy peanut sauce to come.