This is a simple formula for prepare a spicy oil to add to your dishes.
Only two ingredients are needed: extra virgin olive oil and hot pepper.
I used a Cayenna pepper because it has many beneficial properties, but you can use another type of pepper, all are fine.
The only one I do not recommend is the Habanero because it has a bitter aftertaste.
Some properties of Cayenna:
It contains capsaicin, which reduces inflammation, protecting the nervous system and managing weight; furthermore, it boost antioxidant activity.
Obviously, for my spicy oil, I've used extra virgin olive oil simply because there is nothing better in the world.
The procedure is straightforward:
Whether you have dry or fresh chilli, wash it underwater (it could be dusty) and let it dry thoroughly.
Break the peppers and put them in a glass jar with the seeds and oil (as in the photo).
The proportion is approximately 1/3 of chilli pepper and 2/3 of oil. Close the jar tightly and let it rest in the dark for 40 days.
After 40 days the oil is ready, and it is not necessary to filter it or remove the peppers from the jar.
Enjoy your spicy oil on your favorite dishes!