Hot oil for pizza
Comment: Use only dried elements and a well dried bottle too, to avoid any deterioration by rot. Heat oil, as indicated, that makes it more fluid, and helps eliminate any residual humidity. Do not forget to break the chillies in 2, otherwise oil does not penetrates into the peppers and remains sweet. Depending on the peppers, it may be necessary to add significantly more.
Get preferably a bottle with a spout.
Ingredients (for 1/2 liter):
1/2 l of good olive oil (good without exaggeration)
15 g small arbol peppers, dried, broken into 2
1 large sprig of rosemary or 2 smaller,
3 or 4 sprigs of thyme,
2 bay leaves broken in 2
40 black peppercorns
Wash and dry the bottle
Dry everything completely (usually thyme and rosemary).
In the bottle put all the dry ingredients.
Warm up the oil in a saucepan (70C = 160F)
Pour into the bottle using a funnel, and store closed (not airtight) in a dark place for minimum 2 weeks.
If not hot enough just add chilli peppers (broken).