Dedicating this one to the queen of chilli, my friend Kayana! Thank you for encouraging my chilli love over our travels together! This one isn’t too hot but gives everything a good little hit!
Ingredients
7-10 dried whole chilli
1 tablespoon dry chilli flakes
3 tablespoons salt
2.5 cups canola oil
Method
Chop up all of the dried chilli into small pieces using scissors into a deep pot.
Add the dried chilli flakes and salt to the pot and stir well.
Add the oil and heat over a medium flame for around 2 hours, stirring occasionally so that the salt dissolves.
Divide the oil into sterilised jars (add some large pieces of fresh chilli for a few days if you want that extra spice!) allow to cool with the lids off.
Once cooled seal tight with the lids and keep in a cool place.
Chanel's Tapas Bar 