Peel the garlic cloves but leave them whole. Ensure the chillies, garlic and peppercorns are clean and completely dry before adding to the oil.
Place all ingredients into a medium saucepan and heat gently over a low heat for 20-25 minutes. Do not allow the oil to get so hot that the garlic fries or takes on any colour. If this happens you will need to start again because the flavour will become quite bitter.
After 25 minutes, remove the saucepan from the heat and allow the oil to cool completely. Transfer to a clean sterile jar and store in the pantry to use whenever you feel like a flavour kick.
Notes
Cooked for long enough, this oil will keep for 2-3 months in the pantry. Discard if over time the garlic begins to spoil.
Recipe by The Fare Sage at https://www.thefaresage.com/garlic-chilli-oil/