Peperoncini rossi sott’ olio

Red chillies in olive oil

Preparation info

    • Difficulty

      Easy

Appears in

Twelve

By Tessa Kiros

Published 2003

  • About

For those who like their food somewhat piccante (spicy), it is worth making a good amount of seasoned oil which will last a long time.

A teaspoonful or so of the oil (and a bit of the chilli itself) can be drizzled onto pasta, and over grilled meats or salads. The oil will initially be very hot, but as it is used it can be topped up with more olive oil and will eventually lose some of its potency. The flavour of the oil will depend entirely on the chillies used. The chillies in Tusc