Spicy oil (3)

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.