60 g fresh habanero chillies sliced in half (about 4 peppers)
500 ml cold-pressed rapeseed oil or fruity olive oil
1 lemon
1 lime
Wash and scrub the lemon and lime. With a peeler or sharp knife, peel the citrus and scrape off/remove as much of the white pith as possible.
Add all the ingredients to a medium pan. Heat gently to 150F/65C – you do not want the oil to bubble – for about an hour. Remove from the heat and allow to cool.
Strain out the chillies and peel.
Transfer to a cool, sterilised jar (you can run it through a dishwasher or boil it for about 5 minutes).
Store in the fridge.