Ingredients:
  • 1 tablespoon Dried red chillie flakes.
  • 2 cups Olive Oil (not virgin Olive Oil*)

Method:

  1. Dry fry the chillie flakes in a wok until they become a dark red-brown colour. Don't burn them.
  2. Add the 2 cups of oil and heat this for 15 minutes below the simmer point of the oil.
  3. Cool and pour into a clean resealable glass jar
  4. Store refrigerated for 10 days to mature.
  5. Reheat the Chillies in Oil by placing the opened jar into a pot of simmering water. Allow the temperature of the oil to reach 85oC (185F) and hold it there or higher for 10 minutes.This should be done with a thermometer for accuracy. This will destroy any botulism toxin which may have been produced. It doesn't destroy any botulism spores.
  6. Cool and transfer to a serving pot.
  7. Store refrigerated for a maximum of 10 days. Can be used immediately.
* Virgin Olive Oil has a much lower smoking point. The temperature reduction is significant and part of the reason for heating the mixture is to destroy micro-organisms. Reducing the oil temp may reduce the effectiveness of this step.