- serves 30 people
- preparation 15 minutes
- cooking 40 minutes
- difficulty Easy level
Ingredients
- 1 kg fresh red chillies, chopped
- 20 garlic cloves, peeled
- 1 cup vegetable oil
Instructions
In a food processor or blender, mix the chillies with the garlic for about 30 seconds.
In a large pot over a low heat, add the oil. When warm, add the chilli mixture and cook for 40 minutes.
Turn the heat off and allow to cool.
Place the sauce in a glass container, and store in the refrigerator.
Photography by Coleen's Recipes.
Cook’s Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
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