OLIO PICANTE (Italian spiced oil, about 2 cups)

See roasted chicken al diavolo for a recipe.

2 cups extra-virgin olive oil

8 jalapenos, seeded and cut into 1/8 inch dice

2 tablespoons hot red pepper flakes

1 tablespoon sweet pimenton (Spanish smoked paprika)

1. In a medium saucepan the oil, jalapenos, red pepper flakes and pimenton and heat over medium heat until the oil reaches 175*. Remove from the heat and allow to stand overnight.

2. Strain out the solids from the oil. The oil will keep for 3 weeks in a cool, dark place.

from Mario Batali, Molto Italiano