In the cold of a Canadian winter, the team at The Chef & The Dish HQ are longing for warm days and spicy foods that remind us of summer. This super easy recipe for Italian Chili Oil from Chef Paola Martinenghi can be whipped up in minutes.
Enjoyed this drizzled over pizza (Paola's favourite), pasta, or used as a dip for bread.
SPICY CHILI OIL (OLIO DI PEPERONCINO)
- Chef Paola Martinenghi
3 - 4 Dried Chili Peppers
2 Tbsp Chili Flakes
1 Tbsp Minced Dried Garlic
1 Tsp Salt
2 Cups Extra Virgin Olive Oil
Take your dried chili peppers and remove the stems, then chop them, keeping the seeds. In a mason jar or other pint jar, combine your chopped chili peppers, chili flakes, garlic and salt. Mix and then slowly pour the olive oil on top. Cover it with a lid and shake. Let your oil rest for two weeks, shaking daily. After two weeks, your oil will be infused and ready to use! Add more chili flakes if you want it spicier.
After your first batch, experiment by adding other herbs like rosemary and basil!
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