Easy peasy chilli oil

I'm easing myself back into writing with a super simple, barely counts as a recipe post. Call me lazy but its well worth making your own chilli oil and I've started using it so much in cooking I thought I'd better post the recipe before I start referring back to it in other posts!

Now before you point out to me - yes I know you can buy some great chilli oils. I do still buy my favourite chilli oil from china town although may start making my own version of that before long too. I think its really worth making your own because it means you have much more control over how hot you want to go. Anyone reading my blog or scrolling through my Instagram feed can't miss the fact that I'm a bit of a chilli-fiend so often for me chilli oil really does miss the mark. Making my own enabled me to make something which actually has a proper kick to it and also I know will be good for me because the base oil I use is not heated.

Chilli Oil

Olive oil (I used a basic extra virgin as its all I had but any olive oil will do)
Variety of chillis (I used jalapeño, scotch bonnet, birds eye, homegrown dried chilli)
Garlic

Peel and finely slice your garlic.
Finely slice all your chilli including the dry if whole - if you don't have whole dried chillis then crushed dry chilli will do just fine.
Place in the oil and leave for a minimum of 24hrs before using (shaking the bottle whenever you remember to).

NB: While you don't have to use olive oil as your carrier oil there have been some studies that show olive oil to have a lot of heart benefits when included in a balanced diet - the same benefits haven't been shown at the moment for rapeseed or vegetable oil. Having said that what we're told is 'healthy' changes all the time so go for whatever you fancy!