Pickled Chillies
10 mild or medium fresh chillies
1 teaspoons granulated sugar
1 teaspoons whole mustard seeds
1 teaspoon table salt
150 ml white wine vinegar
2 tablespoons water
Wash the chillies and slice them into thick rings
Removing the seeds if you wish
Pack tightly into warm, sterilized jars
Place the remaining ingredients in a small pan and bring to the boil.
Pour over the chilli rings to cover
Then seal the jars.
Store in a cool dark place for at least one month before using.
The longer you leave them, the hotter they get; will keep for a year.
Pickled chillies
Toasted Chilli Oil
2 tbsp dried chili flakes ( 25 ml)
2 cups vegetable oil ( 500 ml)
In a heavy skillet or small saucepan , heat chili flakes until toasted and almost smoking.
Carefully pour in the oil and hear for 1 minute.
Remove from the heat and allow the flavors to infuse for at least 20 minutes.
Transfer to a sterilized glass jar or bottle and refrigerate.
