Ingredients

  • 225 grams red chiles halved
  • 1000 milliliters sunflower oil

Directions

1. Place chilies in saucepan and pour over oil. Simmer for 5 minutes. Allow to cool, about 2 hours.
2. Transfer chilies and oil to a plastic tub with a lid and store in a cool place for 2-3 weeks. Then sieve, oil will get too hot if chilies left in. Pour into an old oil bottle, label accurately.



Categories
oils/pastesMarinades
Keywords
oils/pastesMarinades
MacGourmet downloadChili Oil. To import, drag image to your MacGourmet recipe box.