Olive Oil With Anchovies And Chili Peppers - cooking recipe

Ingredients

4 anchovies packed in oil
1 fresh chili pepper, smashed lightly with back of knife
2 cups extra virgin olive oil

Preparation

Drain the anchovies and pat dry with paper towels.
Chop 1 of the anchovies and place in a clean and absolutely dry 2-cup bottle.
Add the whole anchovies and the chili pepper.
Fill the bottle with olive oil, cover, and let stand in a dark place for a week, shaking from time to time, before using.
This oil will keep for 3-6 months, stored in a cool, dark place.