Heat 60ml (¼ cup) of the olive oil over a medium heat and sauté the onion and garlic for 5 minutes. Add the chillies and cook for 10 minutes, stirring occasionally. Remove from the heat and leave to cool completely before pouring the sauce into a sterilised jar. Top the chillies with the remaining oil (see Cook’s Tip below), seal the jar and store in a cool place. Make sure that the chillies are covered in oil to prevent fermentation.Chilli sauce
Ingredients
Instructions
Notes
