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Be sure to use olive oil for the pil pil; another oil will not achieve the same emulsion. You'll need a full-bodied olive oil.
If you use a hot pepper, it should be only mildly hot, and flexible enough to cut into rings. In a shallow bowl, cover the fish with cold water. Refrigerate the fish for 24 to 36 hours, changing the water every 8 hours or so.
Drain the fish on paper or cloth towels. In a large skillet, heat the olive oil over medium heat.
Add the garlic and, if you like, the pepper, and cook them for 3 or 4 minutes, until the garlic is golden brown. Set the skillet aside until the garlic and pepper cool slightly.
When they are cool enough to handle, remove the garlic and pepper, and reserve both for garnish.Never add the next tablespoon until the one preceding it has been incorporated into the emulsion. Volume, sabor revistas, cracked.
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