Confit Chilli Garlic
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Confit Chilli Garlic
Ingredient
15 long thai chillies, halved and deseeded
40 garlic cloves, peeled
Vegetable oil to cover
Method
Place the chillies and the garlic in two separate small pans.
Pour over vegetable oil until it just covers the top of the chilli and garlic
Place over the lowest heat you can. The chillies and garlic will start to bubble. Let them tick away for 1 hour.
Place the chillies into a blender and blend on high until it becomes a smooth paste. Repeat the process with the garlic. I like to keep them separated.
To store keep in a container and drizzle over the small amount of the chilli oil and garlic oil over each to seal the top. Keep in the fridge, it will stay good for about a month.
Recipe by Andy Allen
