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Hot Chilli Oil



  • 1.

    Combine all the ingredients in a heavy-based saucepan. Over a low heat, bring to the boil and simmer for 15 minutes, stirring occasionally.

  • 2.

    Remove from the heat and allow to cool. Pour the oil and "gloop" into sterilised jars. Store in a dark place.

  • 3.

    This oil will keep for a couple of months.

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» Top Wine Matches For This Recipe

Andrew Graham

Merlot, Pinot Noir and Chardonnay are the best wines to pair with Hot Chilli Oil.


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