Chilli Hot Oil

• 12 long dried red chillies, or 24 small ones, deseeded and roughly chopped
• 250 ml (8

Put the chopped chilli into a heatproof glass jar. Heat the oil in a saucepan just until it smokes. Remove from the heat and let cool for 3–4 minutes. Pour into the jar, where the chilli flakes will rise to the surface but will eventually sink to the bottom again. The oil becomes spicy hot almost instantly, but leaving the chilli to steep in it makes it even more spicy.