Chili Olive Oil, the answer to a bumper crop

Name: Chili Olive Oil, the answer to a bumper crop
Prep time: 15 min
Total time: 15 min
Ingredients: 250ml regular olive oil; 6 chilis, red or green; black peppercorns (optional); jam jars with lids – washed in hot water thoroughly (no need to sterilise)

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Prep Time: 15

Total: 15

Servings: 250

Chili Olive Oil, the answer to a bumper crop

Ingredients

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250 milliliters regular olive oil6 chilis, red or greenblack peppercorns (optional)jam jars with lids – washed in hot water thoroughly (no need to sterilise)

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Instructions

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Step 1

Wash and pat dry the chilis. Score them lengthways with the point of a sharp paring knife.

Step 2

Place chilis in the jar, pour in the oil to cover. Seal on lid.

Step 3

Leave chilis to infuse for 2-3 weeks then remove and discard (or use immediately if you happen to be cooking something that needs them).

Step 4

For a double whammy of heat, I added whole black peppercorns but you can leave out or add herbs like bay or rosemary as well if you like, particularly if giving as gifts – put fewer chilis if adding other ingredients.