Spiced peppers in oil: the recipe for an aromatic and tasty jam

I peppers in oil I am a kept simple, quick to make and practical to keep on hand during the winter season to flavor soups, starters and bruschetta. For best results, you will need a few e simple ingredients: fresh peppers, salt, white wine vinegar and extra virgin olive oil. By following our advice and all the steps necessary for these small vegetables to lose all the water they contain, you will obtain an exquisite final product, as if our mothers and grandmothers had prepared it, crunchy, fragrant and free of mold and bacteria.

Once ready, transfer your chilies to sterilized glass jars, cover them with oil, and once opened, make sure they are still fully submerged. Use them as a condiment tomato sauces, toast, main courses of fish or for any recipe that you want to give a strong and decisive flavor. You can also use thespicy oil peppers to flavor your dishes.

Learn how to prepare hot peppers in oil with a step-by-step procedure and tips. If you liked this recipe, don’t miss the garlic and pumpkin in oil.

How to prepare hot peppers in oil

Wash and dry the peppers thoroughly 1.

Put on food gloves and remove the stems from the peppers 2.

Then, chop them with a sharp knife, cutting them into slices 3.

Collect the peppers in a colander placed on a plate to collect the juice 4.

Add salt 5 and mix well. Then cover with a clean kitchen towel and leave to rest for 12 to 24 hours, stirring the peppers from time to time.

After the standing time, mash the peppers well in the colander with the back of a spoon to squeeze out all the water. 6.

Collect the well-drained peppers in a bowl and cover them with vinegar 7. Let stand 10 minutes.

Then transfer the peppers to a potato masher and press them so that they are completely drained. 8.

Then transfer them to a cutting board and pat them dry with paper towel. 9.

Collect the peppers in sterilized jars and cover them with oil ten.

Make sure they are completely submerged in oil 11 and also keep them tightly closed using a pestle.

Advice

He to sell it is essential to eliminate the water naturally contained in peppers. Without this fundamental step, it will not be possible to keep the peppers in oil for a long time: after a few days, in fact, they will develop mould.

Remember to always wear food gloves disposable, to avoid direct contact with the hands which could cause burns to the eyes or other delicate parts of the body.

Once the jar is open, as you use the peppers, add more oil until covering those which remain: they must not remain in contact with the air.

Alternatively, you can prepare i Peppers in oil without vinegar. Wash 400 g of peppers and cut them into small pieces. Pour 250 ml of extra virgin olive oil into a saucepan and heat for 1 minute. Add the peppers and continue cooking for about 15 minutes. Then add 3 teaspoons of salt, finish cooking and transfer the chiles to sterilized jars: add more oil until they are all covered. Close the jars and boil them in a saucepan with water for a quarter of an hour. Finally let them cool by turning them over on a cotton towel. You can store your peppers in oil for several weeks in a cool, dry place away from heat sources.

storage

Hot peppers in oil can be kept unopened for 6 months in a cool, dry place away from heat sources. Once opened, they should be stored in the refrigerator for a maximum of 1 month.