Recipes
Chili Peppers in Oil
These "Terroni- inspired" chili peppers in oil are perfectly scrumptious -- and while they require an unbearable amount of time (2-3 weeks) in the fridge for the flavours to meld before you should open them, remind yourself that good things come to those that wait!
Perfect if you have a surplus of red hot chili peppers you are looking to utilize!
Ingredient List
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4 cups red chili peppers (med-hot spice level)
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1-2 cups mild oil (not olive oil) + more as needed (I would recommend sunflower or canola oil, or any oil that will not emulsify when refrigerated)
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1/4 cup kosher salt
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2-3 cups white vinegar or white wine vinegar
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125 ml or 250 ml jars
Directions
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Wash, dry and remove stems from the peppers, then based on your preference, roughly chop or mince the peppers (I minced using a food processor.)
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Add chopped or minced peppers to a medium sized bowl. Cover with white vinegar or wine vinegar until all the peppers are submerged.
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Add a BIG handful of kosher salt to the bowl (approximately 1/4 cup), then cover with a tea towel and leave out on the counter for at least 24 hrs or up to 48hrs.
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After 24 - 48hrs, clean and sanitize your jars, then using gloves, scoop the peppers from the bowl and lightly squeeze them, placing them in the jars. Push down to compact the peppers and reduce the amount of air in the jars, then use your oil (not olive oil) and cover the peppers in the jar entirely, use a spoon to stir to ensure all peppers are covered. Tightly seal the lid and put in the fridge for 2-3 weeks for the flavours to meld!
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After 2-3 weeks, open and enjoy!!
**Opened jars of peppers will stay fresh in the fridge for up to a month. Unopened jars will last fresh for up to 3 months.**
