First wash the chillies thoroughly under running water;
After draining them from the water, place the peppers on a cotton cloth. Pat them dry with a dishcloth to remove the excess water;
Now let’s remove the stalk, the green part of the chili pepper. At this stage I recommend using plastic gloves and protective glasses;
When you remove the stalk, check if the tip is black. If it is black, it means that the chilli pepper is mouldy and should be discarded;
Once the stalks have been removed from all the peppers, arrange them on a tray, transfer them outside and leave to dry in the sun for 24 hours;
After 24 hours, take our chillies and blend them slowly in the electric mixer.
Blend until you obtain a coarse, not too fine mixture;
As we blend the peppers, pour them into a bowl and mix them with a spoon;
Add salt to the blended chili peppers and mix very well. The salt will act as a natural preservative for the chili pepper cream;
Mix well with a spoon to ensure that the salt blends well with the chillies;
Gradually begin to add the extra virgin olive oil (about 300 ml) and mix well with a spoon until the mixture is creamy;
Cover with a cloth and let it rest for 2 days. Mix the dough 2/3 times a day;
After two days the mixture is much creamier;
Add more extra virgin olive oil, continuing to mix. The oil should almost cover the chilli mixture:
Sterilize the jars: Fill a pot with cold water, place the jars with the lids and boil for 15 minutes. Then transfer them onto a cloth (upside down) and let them cool;
Once you have reached this point, fill the jars, remember not to fill them to the brim;
Now we can top up with more extra virgin olive oil, before closing with the lids wait a couple of hours. This is to ensure that if necessary we add more oil;
Now we can close hermetically with the lids;
Store the jars in a place not exposed to light, they can be kept for up to a year. Once opened, the jar can be stored in the refrigerator for 5/6 days, it is recommended to add oil every time you use the product;
