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
Extra virgin olive oil (medium quality)
Crushed dry chili
Whole dry chilies
In This Recipe
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.
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.