Olive Oil With Capers And Chili Peppers - cooking recipe

Ingredients

1 jar best-quality large capers packed in salt, not in vinegar
2 -3 fresh hot chili peppers
2 cups fruity extra virgin olive oil

Preparation

Rinse the capers under running water and drain well on paper towels.
Chop 2 tblsps of the capers and place them in a clean, absolutely dry 2-cup bottle.
Add the remaining capers and the chili peppers and fill the bottle with olive oil.
Cover and keep in a cool, dark place for a week, shaking from time to time, before using.
This oil will keep for 3-6 months in a cool, dark place.