If time is short use a blender for the chopping as it cuts down the time nicely.
By using mild red chillies you can control the heat which is great for children and adults alike. I like to add a big pinch of chilli flakes to take the heat up for our family but completely optional.
The oil can be stored in the fridge for a couple of months - if it lasts. We are having it on cold roast chicken and ham almost daily and it disappears rather quickly. We added it to egg sandwiches this week and also smothered a bowl of roasted vegetable and herbs in it, it was fabulous. A perfect lockdown accompaniment.
Recipe adapted from a recipe by Antonina Parker