Ingredients

• 2 cups extra virgin olive oil (Italian, DOP-certified if possible)
• 15–20 fresh organic hot chili peppers

Instructions

1. Prepare the chili peppers: Wipe the peppers clean with a damp cloth. If you prefer, wash them briefly, but dry them thoroughly with a clean towel and let them air-dry for several hours. Any moisture left behind can cause spoilage.
2. Slice the peppers: Wearing kitchen gloves, slice the chili peppers into thin rings using scissors or a sharp knife. Keep the seeds—these carry most of the heat.
3. Assemble the bottle: Place the sliced peppers into a sterilized glass bottle or jar. Pour in the olive oil until the peppers are fully covered.
4. Seal and rest: Close tightly with a cork or lid. Store in a cool, dark place for at least 2–3 weeks before using. This infusion time develops the full flavor and spice.
5. Enjoy: Use sparingly to season pasta, pizza, soups, crostini, or salads.