PREPARATION 5 min COOKING 10 min TOTAL TIME 15 min + 2 weeks to infuse

Ingredients:

12-14 chillies (medium strong)

500 ml extra virgin olive oil (high quality)

Method

1.If you get fresh chillies you will have to dry them out - in a room temperature will take about 2-3 weeks or in the oven on a low heat under 50 degrees for 6-8 hours. Cut the dried chillies with scissors in peaces (aprox. 1cm) and remove the stalks. Keep the seeds!

2.In a pot pour the oil, add the chillies and put on a slow fire. Stir occasionally and do not allow to boil. When it reaches 60 degrees temperature take the pot of the fire. Let it cool off and then repeat once again. After the second cooling pour it in a jar and store in a dark place (like a cupboard) for about a week. Then the oil is ready to consume you can transfer it in a glass bottle. Enjoy.

Notes:

• I have used Red Chillies from M&S for this recipe, but you can use any red type

• You can take out from the mixture some of the chillies/seeds