1 lt Extra Virgin olive oil, 50 red long and strong
dry chilies, salt.
NB: It is also possible to use
red or green fresh chilies, but its important
that they be strong in flavor, pierced finely,
washed and placed in the container of oil as are,
or else they can be sliced into fine pieces
Crush the dry stalkless chilies, taking care to
separate the seeds from their shell.
Crush the shells further and combine together
with the seeds. Place the oil together with the
powdered chili in a container and adding a pinch
of salt. Close the container and preserve.
After a few weeks, the "holy" oil is
ready for use.