Secret Ingredients
- 100 g chili flakes or 100 g coarsely ground chilies, with seeds
- 550 ml peanut oil or 550 ml peanut oil or 550 ml corn oil
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Directions
- Put the chili flakes into a glass preserving jar.
- Heat the oil over high heat until smoking hot.
- Remove from the heat and allow to cool for about 10 minutes to 120 - 130 degrees celcius. (I don't have a themometer, I just cool for 10 minutes).
- Pour onto the chilies, stir once or twice and leave to cool in a shady place. The oil and chilies will fizz and swirl around at first but the chilli flakes will settle as the oil cools. You can use the oil immediately, but the flavour and fragrance will improve after a couple of days.
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