Chilli Oil

Ingredients
3 fresh plump red chillies, finely chopped (seeds too)
4 fresh small red chillies, finely chopped (seeds too)
1/2 tsp crushed dried chillies
500ml rapeseed oil
2 tbsp sesame oil
1/2 tsp cayenne pepper
2 whole dried chillies

Method
Put the fresh and dried crushed chillies into a saucepan with the rapeseed oil. Simmer for 10 minutes. Remove from the heat and stir in the sesame oil and cayenne pepper, then leave overnight to cool.
Strin the cold oil through a double layer of muslin into a jug then pour into sterilised bottle(s). Drop in the whole dried chillies. Keep in a cool cupboard for up to three months.

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