Olio di peperoncino
Author: 
Recipe type: Chilli Oils
Cuisine: Italian
Prep time: 
Cook time: 
Total time: 
Serves: 35 -36 tablespoons
 
I will never forget being In Sorrento in Italy. Looking over a beautiful blue sea, birds singing, hot sun shining, a wonderful Italian pasta and sigh ! ….. A bottle of Olio di pepperoncino. It is one of those memories that will stay imprinted in the mind for ever. Okay, so I love my Chillies but the Italians do make some seriously good Chilli oil. When combined with their fabulous pizza and pasta, the flavours are quite phenomenal. This authentic recipe attempts to capture the magic of that particular day on the Amalfi coast.
Ingredients
  • Olive Oil - 2 Cups
  • Ground dried red Chillies - 25 grams (* see note)
  • Whole red Chillies - 4 to 5 whole
Instructions
  1. Gently heat the oil and add the whole Chillies. Cook for 5 minutes. Allow to cool slightly. Drain and reserve the whole Chillies.
  2. Using a funnel, place ground Chillies in a sterilized glass bottle (** see note). Pour in oil and add the Chillies. Seal.
  3. Keep in the fridge. Shake once a week to ensure that Chillies infuse into the oil. Will reach optimum flavour after 3 to 4 weeks.
Notes
* Whilst Italian Chillies should preferably be used any other dried red Chilli will do.

** Always ensure that food safety is observed. Sterilization of bottles is important.

For a step by step guide for this recipe follow this link

Keywords: Italian chilli oil
Nutrition Information
Serving size: 100g Calories: 826 kcal Fat: 92 Saturated fat: 13 Carbohydrates: < 0.5g Sugar: < 0.5g Sodium: 0.46g Fiber: < 0.5g Protein: 0.7g
Recipe by The Chilli Workshop at https://chilliworkshop.co.uk/recipes-with-chilllies/making-home-made-chilli-oils/italian-chilli-oil/