Chilli Oil Recipe

Ingredients:

10 dried chillies, preferably a mixture of green and red
1 pint (570 ml) olive oil (preferably extra-virgin) or sunflower oil

Method:

Trim the chillies, split open and remove the seeds. crush into small flakes.
Put into a warm, sterilized jar.
Heat the oil to around 180ºC/350ºF and then pour it over the chillies 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 Chilli Oil.

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