Drive away with green broad beans and ricotta
preserves from Italy - Puglia
Hot peppers in oil
Hot peppers in oil
ready in
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by Italian with
description
Easy to make ... they are delicious and also useful to enrich your dishes!
preparation
step 1
Wash the peppers. Carefully remove the green petioles and dab them with a clean cloth. Put on the gloves and with scissors cut them into small pieces of the desired size.
step 2
Insert a dish into a colander. Put the peppers in layers inside the dishcloth, sprinkling them with salt at the end of each layer to absorb water from them.
step 3
Get to the edge of the colander, moisten everything with vinegar, without overdoing, and close the dishcloth on itself. Take a saucer that comes flush into the colander and put a weight on it (at least 2 kg) so that it compresses the peppers.
step 4
Wait 24 hours and then remove the chillies from the salt with kitchen paper. If desired, repeat the salting operation for a further 24 hours and clean the peppers.
step 5
Sterilize the jars in boiling water for 25 minutes and drain them upside down on a clean cloth. Optionally, if desired, blanch the peppers in the pan, making it reach about 70-80 ° C (low heat).
step 6
Fill the jars with peppers up to half a cm from the edge and fill them with oil. Let it rest with the cap resting on it but not closed to let the air come to the surface.
step 7
Top up with oil to fill the jar and leave it still open to check that the oil level is not lowered. If the level remains constant, the peppers in oil are ready to be closed.
step 8
Close the jar and keep the peppers in the dark.