Wash your chillies, dry on a paper towel and cut the stalks off. Peel quite a few cloves of garlic and place with the chillies into a blender.
Add enough olive oil and blits (blend) until at your desired consistency.
This paste is delicious with anything. Refrigerate after opening. I served it last month at my cell meeting with delicious vegetable soup and low GI bread.
Only one problem: I had made basil and garlic pesto a few weeks prior to this. I stored it in bottles in the fridge as well. One evening while I was out with the church band, Debbie made the dinner. We were going to have Pesto Glazed Vegetables with Feta Infused Polenta. Instead of glazing the vegetables with pesto, she added a healthy dollop of chillie garlic paste. Hoo-boy. She saved the day, by transferring the vegetables to another pan, adding some water and simmering it until it reduced. We managed to eat the vegetables, but they were very spicy! I subsequently wrote the names of the various pastes in indelible pen on the lids.