Recommended the use of latex gloves
- 300 g fresh chilli
- 1 clove of garlic
- 100 g extra virgin olive oil
- 150 g salt
Wash the fresh chilli peppers, clean them, open them in half lengthwise, and get rid of the pulp and seeds. Sprinkle a tray lined with a dry cloth with 70 grams of salt and place the clean peppers next to each other. Once laid out, sprinkle with the rest of the preserved salt. Cover everything with another cloth and leave the peppers covered for 1 or 2 days. Then carefully remove excess salt. Then take the clove of garlic cut in half, add oil, chillies and put everything in the mixer to get a smooth and homogeneous cream.