Thursday, August 9, 2012
I use this all the time,more than I do Pesto,it lifts any dish whether in Pasta, or in Sauces, dressings,or a few drops on grilled meat.
It doesn't have to be used to add heat, Chilli oil gives a subtle background flavouring if used in small amounts.
Simply put some fresh Chillies in a pan with olive oil, cook them so they sizzle and the oils come out add to a bottle or a bowl. I make a fresh batch every week.