My fiancée and I have been infusing oils with peppers for a while now. We currently have one infused with ghost pepper and one infused with scorpion (care of /u/TheKingOfPoon).

They work really well in pastas sauces, and I love using them in curries.

Curry recipe, for those interested (all measurements/times approximate):

• 2 tsp mustard seeds
• 2 tsp cumin seeds
• 3 cloves garlic, minced
• 4-5 habenero peppers, minced
• 2-3 jalepeno or serrano peppers, minced
• 1 large onion, diced
• 2-3 lbs Chicken thighs, boned (save the bones for stock)
• 3-4 yukon gold potatoes, chopped into ~1 inch dice
• One cup yogurt (this one is fun to play around with, as you can use flavored yogurts)
• 1 tsp coriander powder
• 1 tsp tumeric powder
• 3 tsp red pepper if necessary (adjust to taste)
• 2 tsp cumin powder
• 4 tsp garam masala (I love garam masala so adjust as you see fit)
• 1 cup frozen peas
• 2-3 cups water
• Basmati rice
• And of course the infused oil.

All the spices are modifiable and you should taste as you go along to get the right blend. The peppers are obviously modifiable, but I find the above mix with the infused oil tasty (and I can't make it too spicy or my fiancée won't eat it). Modify the chicken/potato ratio as you see fit.

Add oil to a pan and allow it to come to temp. Add peppers and sauté the mixture for a short while. Add the mustard and cumin seeds and toast until the mustard seeds begin to pop. Add the garlic as they start to pop and sauté for a short time. Add the onion and allow it to cook until translucent. Add the potatoes, water, chicken, and all spices. Allow to cook for around 20-30 minutes. Taste as it cooks and adjust spices accordingly. Add peas. When the potatoes are fork tender add the yogurt and reduce heat. Allow to cook for a short while longer. Serve with basmati rice.

Sorry if the measurements and time are a bit vague. I've been making it for a long time and just do it by instinct at this point.