Instructions

1. I used a vegetable peeler to remove the peels of the lemon. The skin is soft and easy to remove. The vegetable peeler makes nice large strips of even peels.
2. In a medium sauce pan, combine olive oil and lemon peels. Turn heat to low and let warm for 20 minutes. Remove from heat and let cool.
3. Meanwhile clean the jar(s) you intend to store the oil in with soap and very hot water. *You want clean jars. Mason jars work perfectly here but a fancier bottle will work as well.
4. When jar(s) are dry, place the chili flakes in the bottom of bottle. Pour the oil along with the lemon peels into jar(s). Store in a cool place and let oils sit for 7-10 days before using. Store oil in fridge for up to a month.