Olio di Peperoncino (Chilli Oil) is a traditional Italian recipe for a method of creating a high-quality chilli infused oil (also presented is the Asian equivalent). The full recipe is presented here and I hope you enjoy this classic Italian version of: Chilli Oil (Olio di Peperoncino).
(click this button to prevent the screen from sleeping so Cook Mode is 'ON')
This is a really great and simple to make condiment. Typically, olive oil is used as the carrier oil, but if you are making this for Asian cookery, I would suggest using groundnut (peanut) oil instead. You can make this milder, spicier or fruitier based on the chilli flakes you use. As I grow my own chillies, I usually use a blend of Scotch bonnet, piri-piri and habanero.
Heat the olive oil and chilli flakes together in a large pan over a low heat for 5 minutes, making sure the oil doesn’t start to smoke.
Take off the heat then set aside to cool for 5 minutes, then pour into a sterilised glass bottle. Insert the long, dried, chillies into the neck of the bottle, then seal.
Its best to set the oil aside to infuse for 2-3 weeks in the bottle before use. The oil will keep for 6 months.
)
Click on the image, above to submit to Pinterest.
