chili oil

Ingredients for 1 servings:

• 5 dl olive oil or sunflower oil
• 4 chili peppers, red

Instructions

Working time approx. 5 minutes; Total time approx. 5 minutes

Olio Santo like in Italy

Dry chili peppers thoroughly. For example, tie them to a string and hang them up, or lay them out on kitchen paper. Store in a dry, sunny spot, such as a windowsill where the sun shines in during the day. Drying takes about 2 weeks. Chop the chili peppers, including the seeds, and place them in a dry (!) bottle. Fill with olive oil and seal. Store in a dark, dry place. After about 1-2 weeks, the oil will be spicy and ready for all sorts of uses. Recipe suggestions: for seasoning pizza or for spaghetti ‘Aglio, Olio e Pepperoncini’ (for 2 people: briefly fry 4 cloves of garlic in 0.5 dl of chili oil and mix with the cooked spaghetti – done). If there is no oil left in the bottle but only chili pieces, you can refill it 2-3 times with olive oil – it will always get spicy again. After about a year, you should replace all the oil.