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Crush the garlic and grate the ginger.
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In a heavy bottom saucepan, heat oil, plus half of the garlic and ginger and chosen spices on medium heat for 2 hours.
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Do not boil, do not allow the garlic to brown. Check occasionally.
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After 2 hours, raise temperature until bubbles form in oil. Add the remainder of the garlic and ginger root at this point and simmer for 2-3 minutes.
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Place crushed chilies (and and any additional flavourings, if using) in a large metal bowl resting on 2-3 tea towels.
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Strain hot oil over crushed chilies. This can be tricky. Be careful!
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You may notice a 'frothing' and a wonderful aroma - Keep your face away from the bowl!!
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Let stand for 20 minutes, transfer to a glass canning jar. Cap the jar.