Author Notes
The first time I went in a pizzeria in the UK, I remember this chili oil to season my pizza. It was amazing and gave the pizza a spicy kick! This is my take on recreating it. —miche
Ingredients
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750 milliliters
Extra virgin olive oil (medium quality)
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4 tablespoons
Crushed dry chili
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20-30
Whole dry chilies
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1 teaspoon
sea salt
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1 teaspoon
dried rosemary
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4-6
peppercorns
Directions
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Stuff whole peppers into the preserving bottle. Drop in a teaspoon of dried rosemary, a teaspoon of sea salt, a and a few peppercorns. Pour olive oil into the bottle, filling until about an inch from the top.
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Now, put the bottle in a dry, cool and dark place. Once a week give the bottle a shake and after a few weeks, the oil will change to slightly reddish color. It takes about a month to achieve the desirable hotness.
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Tip Use an empty white wine bottle.
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