First chop your chillies into thin rounds, don’t worry about removing the seeds or membranes, the heat is what we want to keep! The chillies will “deep fry” in the last step so I’m sitting them in a strainer with some salt to drain off the excess moisture. Somewhere between 1-2 hours is enough, then press the chilli gently with the back of a ladle to squeeze out any excess water and transfer the chillies to a heatproof bowl.
Heat a cup or two of good quality Olive Oil to 167 degrees Celsius (333 degrees Fahrenheit), then carefully pour the heated oil over the chillies. The chillies will deep fry in the oil, it will bubble and carry on so be careful.