First try at chili oil using fresh peppers. A whole bunch of peppers were up for grabs in the break room of a business I was meeting at. Should've taken a pic, but they were a combo of red habanero looking and Tabasco looking chilies. Turned into a chili mash. Washed, destemmed, and ground through the KitchenAid coarse plate. Yielded 140 grams. Added 10% salt, 14 grams. Packed into canning jar with airlock. I'll give it a couple weeks on the counter. Thinking I'll strain for hot sauce and use the solids to infuse Partanna EVOO. If successful, I can imagine using the mash for a honey infusion too.