You need a tall glass jar for this which will take minimum 1 litre. When you want to use this oil, stir the spoon in the jar and take out lumps of pepper with the oil.
Ingredients
250g pul biber / red pepper flakes - must be the driest you can find
¾ - 1 full bulb of garlic cloves, peeled, finely chopped
2 Tbsp finely chopped walnuts (optional)
1 tsp black pepper
½ tsp salt
400ml vegetable oil, not olive oil
Instructions
Put them all on top of each other in the given order in a pan or something that can withstand near to boiling oil
Heat up oil in another pan until almost smoking. Stand over it, do not leave it whilst heating.
Wait 20 seconds after turning off the heat before pouring oil over the other ingredients.
Stir very well, quite quickly so that the pepper cannot burn.
Allow it to cool for 20 minutes
Pour the oily mixture into a clean, dry jar and do not seal until it is completely cold as we do not want condensation
This jar is best kept close to the stove, to remind you to use this wonderful condiment.
Never use a wet spoon or let any moisture get into the jar.
Recipe by Pantry Fun at https://pantryfun.com/chilli-oil/