Chilli oil

Chilli oil

By
From
Everyday Seafood
Makes
400 ml

Ingredients

Quantity Ingredient
2 green chillies, chopped, (seeds left in)
400ml light rapeseed oil

Method

  1. Put the chillies and oil into a saucepan. Warm over a medium heat – until the oil is just too hot to put your finger in. Remove from the heat and pour the oil and chillies into a food processor. Blend for 2 minutes, then pour the liquid into a container and leave to cool.
  2. Once cold, strain the oil into a clean bottle and store in the fridge until needed. It will keep in the fridge for a week.
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