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- 500ml Excella Sunflower oil
- 30g dried red chilli flakes
- 5 whole dried red chillies
1. Gently warm the Excella Sunflower oil in a saucepan and add the chilli flakes and whole chillies, cooking for about 4 minutes.
2. Remove from the heat and allow the oil to cool before straining through a sieve and funnel into a glass bottle.
3. Before sealing, add chilli flakes from the pan and seal the bottle.
4. Keep in the fridge and splash on pizzas and salads for a kick!