Chilli Oil

Chilli Oil

10 birds eye chillies
2 cups extra light olive oil

Remove the tops from the chillies and roughly chop.
Place in the bowl of a small food processor along with the olive oil.
Process until the chilli is finely chopped.
Pour into a saucepan and cook on low heat for 25 minutes, or until oil becomes clear again.
Cool before pouring into sterilised jars.

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