Spicy oil (3)
Instructions
Select the peperoncini piccanti ripe but in perfect state of preservation.
Rinse thoroughly, dry them and put them to dry in the Sun until a complete drying.
Remove and coarsely mash picciuolo in a mortar (attention to your nose).
Put the whole thing in a glass jar and cover with olive oil-extra virgin.
Close the jar in a hermetically sealed and store in a dry and dark.
Let it sit for a month at least.
This oil is also good for pizzas, spaghetti etc.
You can also store the chopped chili pepper without putting it into the oil.
Keeps for several years.