makes a little over 2 cups
takes 20 minutes
This oil has a million uses. It’s lovely with pretty much everything and anything from the BBQ and makes an instant sauce for meat and fish. My Irishman even loves it on his fried eggs with a little avocado on the side.
Will keep in the fridge for a couple of months.
200g (7 oz) long red chillies
3 cloves garlic
2 cups extra virgin olive oil
1. Remove stems and roughly chop chillies. Peel and smash garlic.
2. Place chilli, garlic and oil in a medium saucepan and bring to a simmer over a medium heat.
3. Simmer for 5-10 minutes or until garlic is golden brown. Remove from the heat and allow to cool a little.
4. Remove half the oil and puree the chilli and garlic with a stick blender or food processor. Return solids to the oil and store in an airtight container.
budget – replace some, half or all the olive oil with a cheaper oil such as vegetable, rice bran, or peanut oil.
milder – deseed the chillies before adding to the pan
hotter – toss in a handful or small red birds eye or other super hot chillies
smooth – allow the oil to cool completely with the chilli and garlic then strain and discard the solids.