Homemade chilli oil recipe

• 10 dried chillies
• 4 rosemary (sprigs)
• 4 bay leaves
• 10 black peppercorns
• 500 ml (17.6fl oz) groundnut oil
• 1 bottle
• 1 thermometer (recommended)

1. Sterilise your bottle by boiling for fifteen minutes.
2. Bring the oil to 180 deg C gently then turn off the heat and let the oil cool.
3. When the oil is still warm, add the chilli, peppercorns, bay and rosemary.
4. It's important that you don't add when it is too hot or they will burn.
5. Adding while warm will speed up the infusion.
6. Leave to cool and bottle before allowing to infuse for up to a week in the fridge.
7. The longer you leave it the hotter it will be.
8. This oil will keep for up to a month in the fridge.

chillies, rosemary, bay leaves, black, thermometer

Taken from www.lovefood.com/guide/recipes/14541/niamh-shields-homemade-chilli-oil-recipe (may not work)