Chilli Oil

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Ingredients:

  • 500ml Excella Sunflower oil
  • 30g dried red chilli flakes
  • 5 whole dried red chillies

Method:

1. Gently warm the Excella Sunflower oil in a saucepan and add the chilli flakes and whole chillies, cooking for about 4 minutes.

2. Remove from the heat and allow the oil to cool before straining through a sieve and funnel into a glass bottle.

3. Before sealing, add chilli flakes from the pan and seal the bottle.

4. Keep in the fridge and splash on pizzas and salads for a kick!

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