Wash a dozen fresh, red and green chili peppers, including as many of the smaller, hotter varieties as your taste dictates. Dry thoroughly and score the skins with a knife. Place in a clean, dry bottle with a tight fitting lid. Fill the bottle with an extra virgin olive oil. Keep closed for two weeks to infuse oil with flavor. Dried chilis may be used in place of fresh. If you want the taste of garlic in your chili oil, add a few whole cloves to the layers of chilis.