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)
- 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.
- Strain out the solids from the oil. The oil will keep for 3 weeks in a cool, dark place.
from Mario Batali, Molto Italiano