10piri piri or African bird’s eye chillies, washed and stems removed (not seeded)
1tbspwhole black peppercorns
1zest of unwaxed lemon, shaved using a potato peeler
4clovesgarlic, halved, or quartered if very large
1litreextra-virgin olive oil, (34 fl oz / 4¼ cups)
2tsplemon juice, freshly squeezed
Thoroughly clean a 1 litre (34 fl oz) heatproof glass jar or wide-necked bottle (including the lid) in hot soapy water, then place it in a low oven for 15 minutes.
Roughly bash the chillies so that they are bruised but still whole. Place them and all the dry ingredients, plus a tablespoon of the extra-virgin olive oil, in a large heavy-based saucepan and set it over a medium heat.
Bring to a sizzle, stir and then turn the heat right down, then add the remaining oil and the lemon juice. Warm the oil until hot but not boiling. Remove from the heat and allow to cool a little.
Carefully pour the oil and all the other ingredients into the sterilised jar or bottle, using a funnel if needed. Seal and leave to infuse at room temperature for 1–2 weeks, out of direct sunlight, shaking it every now and then. It will keep for at least 1–2 months.
The Taste Edit - Piri Piri Oil https://thetasteedit.com/spicy-garlicky-prawns/