Cut the stems off the chillies and cut them in half lengthways. Put into a pot, cover with oil and place on a high heat. The oil and chillies will soon start to boil and bubble, so stir them a little. Beware, as they tend to pop and will splatter a little oil out of the pot. Once the bubbling slows down – but before the chillies wilt too much – turn the heat off. Allow to cool in the oil before decanting into jars or bottles and leave for a few days before using.
© 1997 Peter Gordon. All rights reserved.