If you love hot chillies, we suggest you fry 3 or 4 really hot ones, whole, with half a glass of olive oil for about 5-10 minutes, switching off the heat before the chillies start burning. Then, you can use one or two teaspoons of this oil  to sprinkle on  soups and pastas that require some hot chilli taste. This chilli oil will keep for several weeks, if kept in the fridge.