This chilli oil results in beautiful, amber speckles in whatever broth it is added to. This version is not too spicy, but if you prefer more of a kick, leave in a few chilli seeds. Pour the oil into a small saucepan and set over medium heat. Add the chilli and fry for 5–7 minutes, stirring constantly to prevent burning. When ready, the oil should have turned slightly orange from the chilli. Remove from the heat, strain out the chilli, then store the oil in a small jar in a cool, dark place for up to 3 weeks.
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