Chili Oil
Homemade chili oil, inspired by the Italian Olio al Peperoncino. A must-have on your spice shelf, especially if you're a fan of spicy food. You can drizzle it on anything: on avocado toast, cream soups, pasta, pizza...
Ingredients
2 red hot peppers (the long variety)
100ml olive oil
3 sprigs parsley
10 large basil leaves
How to prepare chili oil
- Heat a cast iron pan and place the peppers in it. Cook until browned, turning on all sides. At the end, they should have brown spots and be softer, semi-cooked.
- Cut the peppers in half lengthwise and scrape out the seeds with a knife blade. Put the peppers in a food processor/immersion blender container.
- Add the remaining ingredients and blend on high until the pepper is very finely ground.
- Strain through a fine sieve (a tea strainer is perfect). Keep the oil in the refrigerator. It will become thick when cold, but it returns to normal if you leave it out for a bit.
* don't throw away the pulp left in the strainer, tomorrow we'll make something good with it 😉
