This chilli oil can be fired up with finely chopped bird’s-eye chillies if you like more fire than the nutty sweetness of the standard recipe. It is also worth grabbing some disposable gloves for this recipe as prolonged contact with chillies will burn the tips of your fingers!
From the garden: chillies, garlic
Recipe source: adapted from the recipe by Sean Moran at Sean’s Panaroma in ‘Let It Simmer’
Makes: about 700ml
Equipment:
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Ingredients:
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What to do:
- Pre-heat the oven to 160C.
- Wash and drain the jars and place right side up on the baking tray. Slide into the oven for 10-15 minutes.
- Wash and drain the lids and place in the small saucepan. Cover with water and set to boil for 2 or 3 minutes. Drain into a colander and then wipe out with a fresh piece of paper towel, taking care not to touch the inside of the lids.
- Meanwhile put on some plastic gloves before slicing chillies lengthways and scraping out seeds, discarding the seeds.
- Lightly crush and peel and the garlic cloves.
- Place chillies in a heavy-based stockpot with the olive oil and garlic.
- Bring to a gentle boil over a moderate flame, and fry until the chillies and garlic are deep golden and all their moisture has evaporated.
- Lift out chillies and garlic with a slotted spoon and leave to cool.
- Bring the jars out of the oven and leave to cool for a few minutes.
- Process cooled chillies and garlic pulp to a coarse paste with just enough oil to lubricate the motion.
- Stir the puree into the oil and then carefully pour into the sterilised jars.
- Shake well before using.
Notes: What does to sterilise mean? Why can’t we touch the inside of the lids? Why do we need gloves to prepare the chillies?
The Bondi Cook 