Infused oil, Bird Chilies
Ingredients
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Black Kampot Pepper
10 corns
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Red Kampot Pepper
10 corns
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Olive oil
1/2 L
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Bird Chilies
4
Take an empty sterilised bottle and add the Bird Peppers. If you want a very spicy oil, cut the chillies lengthways.
Add the black and Red Kampot peppercorns.
Pour the olive oil into the bottle. Shake gently to distribute the ingredients evenly.
Keep the infused oil for three weeks in a dark, dry place to allow it to macerate.
