Salsa piccante (red chilli sauce for lampredotto)

Ingredients

• 1 tbsp hot chilli flakes (peperoncino), or 2–3 dried chillies, crumbled
• 1 tbsp sweet paprika
• 1 garlic clove, crushed
• 2 tbsp tomato paste
• 100 ml extra-virgin olive oil
• 1 tbsp red wine vinegar
• Pinch of salt

Method

1. Warm the olive oil gently in a small pan with the garlic for 1–2 minutes. Don't let it brown.
2. Take the pan off the heat and stir in the chilli and paprika. The residual heat will bring out their colour.
3. Stir in the tomato paste, vinegar and salt, then return to a very low heat for 3–4 minutes, stirring.
4. Let it cool, remove the garlic and spoon it into a clean jar. Use it a few drops at a time.