Chilli Oil
10 birds eye chillies
2 cups extra light olive oil
Remove the tops from the chillies and roughly chop.
Place in the bowl of a small food processor along with the olive oil.
Process until the chilli is finely chopped.
Pour into a saucepan and cook on low heat for 25 minutes, or until oil becomes clear again.
Cool before pouring into sterilised jars.