Peperoncini Freschi Sott’Olio Recipe:
About Peperoncini Freschi Sott’Olio/ Calabrian Chili Oil:
Peperoncini Freschi Sott’Olio / Calabrian Chili Oil is originally from the Calabrian region of Southern Italy (Think tip of the boot). It is a recipe that can be found throughout Italy, but Calabria is known for growing it’s namesake chilies, which results in a bright Ferrari red small chili with a hint of a smoky, salty even fruity taste to this delicious pepper.
In the local Calabrian culture, they use this oil as a condiment as well as the main star within traditional foods such as pasta’s, processed foods such as Nduja, (the spicy Calabrian soft salami) and of course pizza. Although now, the chili can be found in almost every delicious dish conceivable! A little popcorn with Chili oil and freshly grated parmesan cheese is amazing! The Calabrian Chili is so sought after & revered in its region that there is a yearly festival that takes place in September called the: “Peperoncino”. Put on by the local Chili company Diamante. The week-long food festival brings visitors from all over the world and showcases the use of the chili as well as fresh produce, a variety of local chili’s, activities, and events!
There is also it’s punchier cousin called “Bomba di Calabria” which means “explosion of Calabria” in English but is essentially a concentrated mash of the traditional Calabrian chilies with little oil and salt. Used more as an ingredient for cooking than a condiment, but equally as fantastic to have on hand!
Making Peperoncini Your own Chili Oil:
Although you can find several versions of this basic but delicious Italian spicy chili oil recipe, here is are our favorite way to prepare with whatever fresh chili on hand. (The Dried Chili version is another post)
The easiest and most delicious option for fresh chili peppers that have been recently harvested or picked up at the local fresh market (Mercado)! Here in Costa Rica, there is an incredible variety of delicious spicy chili that can be found. The most common chilies you can find at the local market can range from large Jalapenos, Habaneros/ Scotch Bonnet, Tabasco, Costa Rica Chili, Aji, Capsicum Annuum, Cayenne, and even some special varieties depending on the Mercado you visit!
Ingredients:
- 20 Big Fresh Chillis (These are red tabasco peppers. Choose the chillis you prefer)
- 1.5 Cups Olive Oil (Preferably Extra Virgin or Canola Oil would work as a substitute)
- 1 Head Fresh Garlic
- 1 Tsp Salt.
- 1/2 Tbs White Vinegar (Champagne, White wine, or Regular white vinegar would work as a substitute)
Preparation:
- Prepare your safety equipment, such as good nitrile Gloves and protective glasses if you’re making a large portion. Remember to not touch the chilies with your bare hands.
- Be sure to wash all the chillis properly. Take out any chili’s that are soft and cut off the stems
- Peel the garlic and chop the garlic cloves. (They will be added to the food processor so you don’t need to chop these very fine)
- Add the garlic and Chili’s to your food processor or Blender, Blend to a medium dice. Do not lend until it becomes a puree. If you don’t have a blender or processor, chop finely but be sure to wear gloves!
- Add the blended mix a small/medium heavy-bottomed pot with a light heat (3/10) Continuously stir the mixture in order to dry out as much moisture as possible without burning. After 15 minutes add the olive oil to the pan.
- Fry the Chilies and Garlic Mixture of Chilies and Garlic on the lowest setting for 20-25 minutes. Let cool until the oil is at room temperature.
- Once completely cooled; add the salt, vinegar. Store in a glass jar with a lid. The oil should be refrigerated and should last 10 days. (If it can last that long!)
- Add to everything you can find! Be careful, very addictive!
Note: Always wear gloves when handling these or any peppers in order to avoid rubbing your eyes or face. Additionally, be sure to have a window open or your kitchen extraction on!
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