Thai Bird’s Eye Chili Oil

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All Photos © Christine Elise McCarthy 2015

To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.

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This is very easy & makes a spicy oil you can cook Asian & other spicy foods in – or just leave it on the counter looking pretty.

Thai Bird’s Eye Chili Oil

INGREDIENTS

A large quantity of Thai Bird’s Eye Chilies (enough to tightly pack whatever jar you use)

Olive oil

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DIRECTIONS

Pick over the chilies & throw away any that are spotted or spoiled in any way.  Throw away twigs & leaves.  Shove them into a jar & fill with oil.  I then poked a knife into the center to split the ones I could not see & allow some heat to leak out.  Close the jar & let it sit for several days.

UPDATE – After about a week or two – I drained the oil into a clean bottle & threw the chilies away.  The oil is infused & spicy – but those peppers were fading.

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