If you are crazy about dips and dips, especially if they are nice and spicy, the recipe below is the one for you. It is parsley-based and also contains chili pepper. It possesses its own taste that you will find surprising, and among its attractions is the fact that it is really easy to prepare.
The only complication, perhaps, but quite relative, is that you need to sterilize the glass jars in which you store the preparation, but it is nothing insurmountable.
Parsley in oil: the preparation always at hand
We need: just enough fresh parsley; ditto extra virgin olive oil; black peppercorns; garlic to taste; chili pepper to taste.
The preparation of chili pepper parsley in oil:
The first thing is to take the parsley leaves, preferably the larger ones, wash them carefully in cold water and then dry them with kitchen paper. For better safety, you can leave them in the air for a while so they dry completely. Once dry, they are chopped in a bowl.
The next step is to add the black peppercorns, as well as the chili and garlic, the latter chopped with a knife. Now everything is mixed and poured into some glass jars. It is necessary that the glass jars be sterilized, not just washed and dried.
Once you have mixed the parsley, chili pepper and garlic thoroughly and put them in the jars, they should be filled to the brim with extra virgin olive oil. After about ten minutes you need to top up with more oil and make sure there are no air bubbles. Then close the jars with their lids (properly sterilized) and place them in the refrigerator, preferably in the least cold part.
Once opened, it is advisable to consume the product within a couple of days, no more.
Have fun and enjoy!