Chilli oil yummy!!!
You will need;
Dried red chillies
The secret amazing ingredient is tomato ketchup.
Add the garlic, about 6 large cloves, salt to taste and dried chillies (about 18) in a chopper. Chop all of it until it is all ground to a thick paste.
Heat oil in a small pan. Enough to cover the garlic and chilli paste. Once the oil (I used sunflower) is warm add the paste in. Cook until the garlic becomes translucent. Only about 30 seconds or so. If the garlic goes brown it will taste bitter!
Take the mixture off the heat and add two table spoons of ketchup. Mix it all together and let it cool.
Store in a glass jar, make sure the paste is covered with oil, this helps preserve the chilli mixture. I just leave it out on my worktop ready to add to any thing I cook to spice it up! It tastes best after a few days when the flavour marinates. It will stay good for about two months.
To give it a Chinese twist add a tea spoon of sesame oil and a table spoon of light soy sauce. It’s great when you get take away!
Let me know what you add it in, and if you like it.