Infused Chilli Oil

This is really cool..my own infused chilli oil w/ Garlic and a little rosemary
**There are health concerns on doing this about it leading to Botulism Poisoning(a sort of food poisoning which is severe but rare)..but i think its fine and anyway..i cooked the chilli, so all bacteria on it should have died. Should be refridgerated and eaten within 1 week

Ingredients
1. Sunflower Oil - any amount that you wish to make
2. Chilli Padi - i used 4 of these and i think it's just nice, a little spicy..your choice too
3. 1 clove of Garlic - peeled and just put into the oil..as you can see in the picture
4. A few sprigs of dried rosemary - optional

Directions
Slice the chillis into three parts and peel the garlic clove. Place the oil on a small pot over small fire and add in the chilli and the garlic clove. It might seem as if it is deep frying, but thats when all the flavour is coming out and it won't overfry it if you keep the fire to the smallest.

After frying for a while, take it off the heat to cool. Don't let it fry too long as the oil will still cook the chilli and garlic even after the fire is off. Leave it to cool. You should have noticed the nice reddish tone it has taken on..really pretty.

Using a glass bottle, place it in a - i used a big plastic container, those that you wash vegetables with - with hot water - i took mine from the kettle. and rise it carefully and leave it to be partially soaked for around 10 minutes. This is to sterilize the bottle..to get rid of any concerns of hygiene.

Whilst it is soaking..using a sieve..sieve the oil through to get rid of the seeds and rosemary. I felt that the flavour i had was good enough..if not you can mash the garlic and chilli before sieving it..to increase the taste.

When the bottle is done, (don't pour away the hot water) leave it upside down to get rid of the water then whilst it is still warm, pour the oil in.

The oil might spill and make till the sides of the bottle. Therefore..cap it and place it into the hot water bath again and using your hands, wash the sides of the bottle, the hot water helps to get rid of the oil. Then clean dry with kitchen towels.

**This oil was essentially created to take the place of the chilli in my previous post, Spag Aglio Olio - although using fresh ingredients are better..this is my alternative it as i don't like to eat chilli itself. Therefore, this oil is not the ones that you find in the supermarket being really red and a drops drops being enough. This is used to flavour the spag and use it as a replacement to the olive oil and chilli..i will though still use finely chopped garlic..as i really like those.

Enjoy!!