Spicy Hot Chile Oil

2 cups peanut oil

6 jalapenos

3 serrano peppers, cut slits into pepper

2 anaheim peppers, cut slits into pepper

1 habanero chile, cut slits into pepper

2 tsp. black peppercorns

2 garlic cloves, mashed

Place all ingredients in saucepan, cover and cook over medium heat for 30 minutes.  Reduce heat to low, and cook for another 30 minutes.  Remove the mixture from the heat, allow to cool to room temperature, and strain through a fine mesh.  Pour the oil into a clean jar.  Can be used that day, or stored.