Garlic & Chilli Oil Recipe

Ingredients:

4 fresh red chillies
4 large cloves garlic, skinned and halved
1 pint (570 ml) olive oil (preferably extra-virgin)

Method:

Trim the chillies and split open and remove the seeds.
Put into a warm, sterilized jar with the garlic.
Heat the oil to around 180ºC/350ºF and then pour it over the chillies and garlic in the bottle/jar and cover tightly.
Leave to stand in a sunny place for 1 to 2 weeks and then strain through 2 thicknesses of muslin.
Pour into a sterilized bottle and seal with a sterilized cork or screw-top.

Makes about 1 pint (570 ml) of Garlic and Chilli Oil.

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Filed under All Recipes, Vegetable Recipes, Vegetarian Recipes, Val's Preserves, Peppers, Recipes using Herbs, Garlic, Oils & Vinegars by Val