italian chili oil

Chili crisp has conquered the world, and now it’s getting an Italian makeover.

This version leans into pantry staples like anchovies, capers, pine nuts, and oregano for a bold, savory condiment that’s just as good on a bowl of spaghetti as it is on your morning eggs.”

It is very spicy, so I suggest you to warn everyone before using it lol

Ingredients

• ½ cup crushed red pepper flakes

• 2 tbsp toasted pine nuts, roughly chopped

• 1 tbsp salted capers, rinsed, patted dry and roughly chopped

• 3 anchovy fillets, minced

• 1 tbsp oregano

• ½ tbsp white sugar

• 1 tbsp kosher salt

• ½ tsp freshly ground black pepper

• 1½ cup light olive oil

• 5 garlic cloves, minced

• ½ red onion, thinly sliced

Method

1. In a large heatproof bowl, mix together chili flakes, pine nuts, capers, anchovies, oregano, sugar, salt, and black pepper. Then place a heatproof sieve or mesh on top of the bowl.

2. Add the oil, onion and garlic to a medium pot. Turn the heat o low and let simmer for about 10 minutes, paying attention that nothing gets burned.

3. Pour (carefully!) the oil in the bowl with the strainer.

4. Place the onion and garlic (retained by the strainer) in a separate bowl; let everything cool off for 20 minutes.

5. After

6. Transfer to a clean glass jar. Keeps 1 month in the fridge.