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1
Cut the garlic lengthwise, remove the core, and slice thinly.
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2
Cut off the tops of the chili peppers with scissors, and make a cut in the middle to remove the seeds.
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3
Cut them into thin rounds with scissors.
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4
Pour the olive oil, chili peppers and garlic into a deep frying pan, and heat over low heat.
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5
Turn off the heat just before the garlic turns golden brown.
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6
The residual heat will continue cooking the mixture.
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7
While the oil is cooling, the garlic will turn dark, as shown in this photo.
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8
When it's cooled completely, pour the mixture back into the bottle.
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9
It's not so spicy when it's freshly made.
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10
There are various shapes of olive oil bottles, and the one I bought this time had a plastic cap like this one.
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11
I couldn't take this off, and I didn't have a funnel on hand...
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12
After much agonizing, I cut off a corner of a small plastic bag, put the opened corner into the bottle, and poured in the oil through the plastic bag.
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13
The garlic and chili didn't go in easily, so I pushed them into the bottle with a chopstick.
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14
It went surprisingly well.
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15
Apparently, the spiciness will increase starting the next day, and the oil will become spicier and redder as time goes on.
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16
I'm not sure how long it can be stored, but K-mama said she made hers a while ago.
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17
The chili peppers I used were about 10 cm long.
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18
They are probably 2-3 times longer than average-sized chili peppers.
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19
I used 2 of those, making the oil mildly spicy.
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20
I drizzled this oil over a salad, and it was super delicious.
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21
It's great for freshly boiled pasta.
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22
It was also delicious with a deep-fried dish.
