Remove stems and roughly chop chillies. Peel and smash garlic.

Place chilli, garlic and oil in a medium saucepan and bring to a simmer over a medium heat.

Simmer for 5-10 minutes or until garlic is golden brown. Remove from the heat and allow to cool a little.

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.