SPICY OIL WITH FRESH PEPPERS, FAMILY RECIPE
How to make spicy oil with fresh peppers, a quick recipe passed down through the family.
I’ve always loved spicy food, but for health reasons, I had to stop this habit. However, recently when we organized dinners with friends here in Abruzzo, the question is justified: “li ti l’uji piccant?” (do you have the spicy oil?). My answer is always the same: of course, it’s never missing in my house.
The peppers are from my father-in-law’s garden, and the oil is from my dad’s plants, so truly a zero-mile product.
Let’s see how I made it.
EMIMETTOAIFORNELLI suggests:
- Difficulty: Very Easy
- Cost: Affordable
- Rest time: 10 Days
- Preparation time: 10 Minutes
- Portions: 1
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 3 peppers
- 2 cups l extra virgin olive oil
Tools
- Cutting Board
- Knife
- Gloves
- Pot
- Jar
Steps
Sanitize the jar well before using it as per the ministry’s guidelines: boil in water for 15 minutes from the boiling point.
First, wash your peppers well and dry them with a kitchen towel or cloth.
Now put on your gloves: cut off the stem and slice the pepper into rings; mind you, the seeds are very spicy and we’ll need them for the recipe’s success.
Now follow closely the step I’m about to describe because if the pepper burns, it will taste bitter, and you’ll have to throw it all away.
In a pot with a large base, pour the olive oil (preferably high quality), add the sliced pepper rings and all the seeds.
Now turn on a very low flame and let it cook, it will come to a boil but it should SIMMER gently and not “whistle” loudly, otherwise it burns: wait 10 minutes from when it starts boiling and then turn it off.
Let it cool down well before pouring it into the jar.
It needs to REST for 10 DAYS before it can be consumed.
Storage
It can be stored safely in the pantry, preferably away from heat sources.
