I’m not a big fan of hot food, but I like a little heat This oil is perfect for brushing your homemade pizza crust. Or drizzling over poached eggs or risotto or… I’m sure you’ll think of something awesome.
INGREDIENTS
- 200g whole dried chillies
- 1/2 tablespoon szechwan pepper
- 300ml organic coconut oil
- 300ml grapeseed oil
- pinch salt
METHOD
- Blitz chillies and pepper on speed 7, 10 seconds (I had to repeat this until I got all the chillies nicely chopped). This made me cough a bit, so be careful. Maybe leave it for a minute before opening the lid to allow “hot dust” to settle.
- Put oils in a pot and heat on medium until coconut oil has melted.
- Add chillies and pepper and cook for 3-4 minutes.
- Leave it to cool a little bit, then transfer to sterilised jars.
- Keep in cool dry place.
RECIPE IN PICTURES