You will need:

6 Thai Chilli

1 Scotch bonnet

250ml Olive oil

Put the olive oil and (halved length ways) chilies in a pan and heat on a really low heat for 20 minutes. Do be sure to halve them or they are likely to pop, flying boiling hot chili seeds are never good. The chilies should not fry or the flavor will be ruined, so if you you see it bubbling remove the pan from the heat straight away and place on a cool surface.  Lower the heat a place back on the hob keeping an eye on it.

Once 20mins has pasted, allow to cool completely. Now funnel into the olive oil bottle or other sealable bottle. Push the chilies into the bottle and leave for the minimum of two months. When you open you will be greeted with the most fantastic smell and flavor.