Chef Pasquale Martinelli uses this olio santo for his recipe for baccala (cod baked in spicy tomato sauce).
- 5 to 6 small green or red hot peppers, preferably diavolicci, halved lengthwise, or 8 teaspoons red-pepper flakes
- 1/2 cup olive oil
Place peppers in a medium bowl and cover with oil. Cover and let stand at room temperature overnight before using.
SourceThe Martha Stewart Show, March Spring 2007