Chilli and Garlic Oil

Makes approximately 1¼ cups

Preparation time: 10 minutes

Cooking time: 10 minutes 

 Ingredients:

• 6 x Wicked Hots large Cayenne Peppers, stems removed, flesh roughly chopped
• 6 cloves garlic, peeled
• 1 tablespoon rice vinegar
• 1 ½ teaspoons brown sugar or raw sugar
• 1 teaspoon salt
• 1 cup neutral oil such as sunflower oil, extra light olive oil or canola oil

Method:

1. Place the cayennes, garlic, rice vinegar, sugar and salt into a food processor and process until the mixture is finely chopped.
2. Heat ½ cup of the oil in a small heavy based saucepan over medium heat. Add the chilli mixture and cook, stirring frequently, for 8 to 10 minutes until the excess liquid has evaporated and you have a thick paste.
3. Stir in remaining oil and allow mixture to cool.
4. Once cool, pour into a clean jar. Refrigerate if not using within a few days.

Use as a condiment or finishing oil on Asian-style dishes such as fried noodles (See recipe), rice, stir fries and vegetables.

Tip: if you prefer a milder oil, remove membranes and seeds from the cayennes.