I'm really not a spicy food person — like, sriracha gives me the hiccups, guys. Salsa in our house is extra mild, if that's a thing. I'm afraid to eat Flamin' Hot Cheetos. I basically have the whitest taste buds around. But for some reason, I've gotten totally hooked on this Italian condiment, peperoncini oil, and there's no going back.
I discovered this olive oil at a pizzeria, and though I was skeptical at first, everyone else was doing it, so obviously, I had to, too. On drop on that pizza, and I was all "BAM" like Emeril. This stuff is gold.
And now it goes on everything — we add it on our eggs in the morning, or it's perfect in this "I have nothing left to eat in the fridge" crispy egg spaghetti pangrattato from Smitten Kitchen. I'm sure it would be awesome on avocado toast if I was basic enough for that, or basically any pasta dish. Tell us what you like it on! Join the club! Be one of the cool kids and make this delicious Italian nectar (after wine, of course).
- 8 oz. extra virgin olive oil (keep it EVOO, but don't worry about high quality)
- A dozen hot red chiles (it's okay if they're dried out a bit, like if you actually killed your chile plant, not that I know anything about that)
- Pour your olive oil in a separate bottle, or keep it in the current bottle if you can add things to it.
- Take your chiles and make a small slice into them (do not cut them in half). Gently squeeze the chile and add it to the olive oil bottle.
- Add all your chiles this way and store the bottle in a dark, dry place for 1-2 weeks. After a few days, give the bottle a shake. The longer you leave the chiles in, the spicier it will get. It will develop a reddish tint.
- It's ready! Add it to pizza, pasta, eggs — whatever! Leave the peppers in and the heat will increase the longer it stays in.
Photos and text © Katie Currid, 2016. All rights reserved.