A pure, hot oil for the chilli-driven, to add to or accompany Asian meals. Use very sparingly, and avoid contact with face and eyes when handling chillies.
Heat oil in wok and add chopped chillies and their seeds. Stir for two or three minutes until the oil turns the colour of the chillies. Add salt, stir well until dissolved and allow to cool. Strain out the chillies and their seeds, and store in a specially marked small bottle.
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