Chilli oil (olio al peperoncino) is indeed a great classic of Italian cuisine, extremely popular especially in southern Italy and here in Abruzzo, where it’s always on the table.
Even nowadays, many young people are instructed by parents and grandparents on how to prepare this spicy dressing and each person has his trick handed down from generation to generation that makes his oil the best in the world. Today I’ll be sharing with you my Nonna’s (granny) recipe to prepare a fresh, tasty and crunchy spicy oil, of course the best in the world
However, among the crowd, we are used to seeing it so often on the tables, that it is common to think that this is prepared simply by combining the oil with the chili pepper, which is only partially true.
Waiting time Before Eating
- 50 grams of chillis (any chilies)
- 100 grams of Extra Virgin Olive Oil
- About 10 grams of fine sea salt
- Jar with lid
- Paper Towels
- Little Tray
Chili Oil Recipe
Unlike dried chillies, the fresh ones still contain a lot of water, so it is necessary to treat them to avoid the creation of mold and that of botulin. To do this you will have to put the cillies with salt for a minimum of 3 days, here is the procedure:
- Remove the stalk and cut the fruit in half.
- Place the spicy peppers on a base with kitchen paper and sprinkle with abundant salt.
- Change the paper towels often once or twice a day from 3 to 10 days depending on the chilies and temperature in your room.
- Insert the peppers inside a jar or bottle (sanitized) and cover with the double amount of oil.
- Let it rest in a cool, dry and dark place for at least a day.
Conservation: The spicy oil produced with this method should be consumed within 2, maximum 3 weeks. Storage times can be slightly increased if the oil is filtered immediately after preparation and the chilies are removed.
You can use any fresh chilies