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Italian
Spicy Oil Default

Comments: 0
 

Recipe

Olio Piccante

Yield: Makes about 1½ cups

Ingredients

  • 2 cups extra virgin olive oil
  • 5 jalapeno peppers, coarsely chopped
  • ½ cup hot red pepper flakes
  • 1 tablespoon sweet paprika

Directions

In a small saucepan, Combine the oil, jalapeños, pepper flakes, and paprika and bring just to a simmer over medium heat.

Pour the oil (and flavorings) into a heatproof bowl and let cool, then cover and refrigerate for at least 8 hours, or overnight.

Strain the oil and keep refrigerated until ready to use. It can be stored in the refrigerator in a tightly sealed jar for up to 10 days–no longer.

Notes

This is great drizzled over grilled vegetables, seafood pastas, or pizza and grilled bread.


© 2008 Mario Batali
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 24 servings.

166kcal (8%)
4mg (0%)
3mg (5%)
46mcg RAE (2%)
49mg
4mg
0g
0g
1g
1g
0mg (0%)
1mg (0%)
3g (13%)
18g (28%)
0mg (2%)
 

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