A teaspoonful of this oil (and a bit of the chilli itself) can be drizzled onto pasta or over grilled (broiled) meats and salads. The oil will initially be very hot, but as it is used you can top it up with more olive oil and it will eventually lose some of its potency. The flavour of the oil will depend entirely on your choice of chillies. Be sure to wear rubber gloves when handling the chillies, as just a little on your skin can prove uncomfortable even a few hours later (especially if you rub your eyes).
Cut the chillies into thin rounds of about
Still using gloves, squeeze the chillies with your hands to drain away the excess salt and moisture and pack them into a clean sterilised jar. Cover them completely with olive oil. The oil will be ready in a couple of days, but will be better in a couple of weeks. Add more olive oil if the chilli oil is too strong. Store in a cool place. The chillies must remain covered by the oil at all times.
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