Peperoncino Oil

For a milder oil, just slit the peperoncini instead of crushing them too hard.

The jar and lid should be completely dry to help the oil keep longer.

The longer it infuses, the sharper and more intense the flavor becomes.

If you stir, use a clean, dry spoon for best results.

For an extra-clear oil, strain again through a clean cotton cloth or a coffee filter.

Use dark glass bottles if possible; they protect from light and preserve the aroma.

Use only completely fresh, undamaged peperoncini and make sure they are fully submerged in the oil.

After opening, use it up relatively quickly and always take it out cleanly to avoid contamination.