Shashemane Brutal Peri Peri Oil

SHASHEMANE BRUTAL PERI PERI OIL

Ingredients

6 fresh Bird’s Eye Chillies
8 Dried Bird’s Eye Chillies
4 Scotch Bonnet Chillies, Crushed
4 garlic cloves
2 tbls Whisky
1 Lemon zest grated
1 tbls Lemon juice
1 tbls red Wine vinegar
2 Bay leaves
1 tsp Salt
250ml Pomace oil

Method

1. Make a paste from the fresh Chillies & Garlic in a food processor
2. Put the paste & Whisky in a small sauce pan over a low heat
3. Add the  Lemon zest & add that to the pan with the Lemon juice, Bay leaves, dried Chillies, Vinegar, Salt & about 3 tbls Pomace oil
4. Turn the heat up a little & get the mixture bubbling gently to roast out the Garlic & Chillies & cook off the alcohol, this should take 2 mins
5. When it becomes fragrant take it off the heat & whisk in the rest of the Pomace oil.
6. Keep the Peri Peri oil in a glass jar or bottle. The flavour mellows with time so eat it within a couple of months if you like it hot.