Quick Chili Oil

We are planning on making some 'slow' chili oil next year with chilis you grow. You can't generally get spicy chilis here as the French seem not to like them.

It is a bit difficult to have a precise recipe for this as chilis vary in strength. I like the oil to be pretty hot and have some bite so you don't need to add too much.

Ingredients
2 table spoons flaked chilis (or chop up your own dried chilis)
150ml oil (olive, peanut, walnut whatever you fancy)
1 clove garlic cut in to 4 pieces
Sprig of thyme

Method
Put the chili and thyme in to the oil and heat gently until the oil is just starting to bubble. Heat it like this for a few minutes. Don't get it hot enough to smoke or burn the chili, it should sizzle a little but not a lot.
Turn the heat off and and the garlic and swirl around for a while.
Leave to cool.
You can use as soon as it is not dangerously hot or put in a jar/bottle for later use. I remove the garlic and thyme when I bottle it and some of the chili. It will continue getting hotter slowly.

Goes well on pizza.