Chili oil: which chilies to choose for our recipe?
To prepare chili oil you can use the type of chili peppers you prefer (more or less spicy depending on taste); the important thing is that they are dried. Commercially there are those that are already dried, but if you own, for example, a chili plant and want to use that, there is no problem, because you can dry them yourself.
Take the chilies, rinse them under running water and dry them well. At this point, you have two options:
- You can thread them with a needle and thread, forming a necklace (taking care to make a knot between one chili pepper and the other, so that they remain separate) and then hang them in a well-ventilated place inside the house.
- You can lay them out on a clean cloth and place them in the sun, remembering to shelter them indoors at night (covered with a cloth).
Both methods are valid, but of course the second is faster (it can take 5 to 7 days).
The chilies will be perfectly dry, ready for our oil when:
- They will become smaller and wrinkled.
- Squeezed between the fingers they will tend to crumble.
Which extra virgin olive oil to choose?
We know we don't need reminding...but we do it anyway! For a good chili oil you need a extra virgin olive oil of good quality and intensity, possibly fruity, which lends itself well to pairing with chili.
Don't forget one important thing: a good extra virgin olive oil, in addition to guaranteeing you a flavor-filled end result, will keep best over time, without oxidizing and altering its flavor.
For our chili oil we usedExtra Virgin Olive Oil il Casolare Fruttato Intenso, 100% Italian, dark green in color, unfiltered, with great structure, ideal for those who love strong flavors.
Characterized by a distinctly fruity taste and a very intense aroma, it is perfect for making this condiment a real specialty, ideal for giving a burst of flavor to any dish.
