Chilli Garlic Oil

Pull or cut the stalks off the chillies and place them in a food chopper. If you're using bigger chillies than birds eye, you'll probably need to halve them first.Pulse the chopper to get a coarse grind. How coarse you go is a matter of taste. I like the chillies fairly large, with a few of them even almost full size.Tip them out into the saucepan you'll be using.

Peel and drop the garlic cloves in the chopper. Do the same here. Pulse to get a coarse grind. I go for a slightly smaller grind with the garlic.Drop them into the saucepan or wok that you're using.

Stir in the sugar and salt either with a wooden spoon, or with your hand. If using your hand, massage in the salt and sugar for 10 seconds.Put gloves on when handling hot chillies. I put gloves on even with jalapeños as my skin hates raw chillies.

Stir in the oil and heat on medium to a simmer. Then reduce heat all the way down, and cook, uncovered, for 20 minutes. You could go for 30 minutes if you'd like a more cooked taste to your chilli oil.

When done, turn off the heat and stir in the vinegar. Transfer to a jar and store.