For fresh eating and refrigeration, right? They can't be canned.

We use cannola oil or olive oil and the basic instructions are 2 chili peppers to 1 cup of oil. We use our peppers dried but I don't know of any reason why you can't use fresh as long as you strain the pieces out (leaving them in increase the risks of botulism). The flavor just won't be as intense using fresh as with dried.

We saute the diced peppers in the oil over a very low heat - you don't want it to scorch or smoke - for about 20 mins. Pour it into a sterilized jar and let cool over night. Next day strain out all the solids, cap and keep in the fridge. Keeps for a couple of weeks. It may cloudy up a bit but clears up once it returns to room temperature.

How many peppers you use will all depend on how hot you want it to be. I'd start with 1 and see if you want it hotter next time.

There are lots of "infused oil" recipes on the web, some with additional spices etc. and as long as you recognize that they can't be safely canned for long term shelf storage, most any of them will work.

Dave

You could can a marinated pepper, though. This one is safe.

Here is a link that might be useful: Marinated pepper recipe.