Ingredients
FRESH HOT PEPPERS
500 gr
WHITE VINEGAR
250 ml
SALE
4 cucchai
EXTRA VIRGIN OLIVE OIL
q.b.
Hot peppers in oil are a simple preserve , quick to make and convenient to keep on hand during the winter season to flavor soups, first courses and bruschetta. For best results, you will need a few simple ingredients : fresh hot 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, just as if our mothers and grandmothers had prepared it, crunchy, fragrant and free from mold and bacteria.

Once ready, transfer your hot peppers into sterilized glass jars , cover them with oil and, once opened, make sure they are always well immersed. Use them as a condiment for tomato sauces , toasted bread, fish main courses or for any recipe to which you want to give a strong and decisive flavour. You can also use the hot pepper oil to flavor your dishes.

Find out how to prepare hot peppers in oil by following the procedure and advice step by step. If you liked this recipe, don’t miss the garlic and squash in oil .

How to prepare hot peppers in oil

Step 1
Wash and dry the peppers thoroughly
1
.

Step 2
Put on food gloves and remove the stalks from the peppers
2
.

Step 3
Then chop them up with a sharp knife by cutting them into slices
3
.

Step 4
Collect the chiles inside a colander set over a plate to collect the juices
4
.

Step 5
Add the salt
5
and mix well. Then cover with a clean tea towel and leave to rest for 12-24 hours, stirring the peppers occasionally.

Step 6
After the resting time, crush the peppers well in the colander with the back of a spoon to let all the water out
6
.

Step 7
Collect the well-drained peppers in a bowl and cover them with the vinegar
7
. Let it rest for 10 minutes.

Step 8
Then transfer the chillies into a potato masher and press them so as to drain them perfectly
8
.

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

Step 10
Collect the peppers in sterilized jars and cover them with oil
10
.

Step 11
Make sure they are completely submerged in the oil
eleven
and keep them tightly closed also using a tamper.

Advice
Salt is essential to eliminate the water that peppers naturally contain. Without this fundamental step it will not be possible to preserve hot peppers in oil for a long time: after a few days, in fact, they would develop moulds.

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

Once the jar is opened, as you use the hot peppers, add more oil to cover the remaining ones: they must not remain in contact with the air.

Alternatively, you can make pickled peppers without vinegar . Wash 400 g of chillies and cut them into small pieces. Pour 250 ml of extra virgin olive oil into a saucepan and let it 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 chillies into sterilized jars: add more oil until they are all covered. Close the jars and boil them in a pot with water for a quarter of an hour. Finally let them cool by turning them upside down on a cotton cloth. You can store your peppers in oil for several weeks in a cool, dry place away from heat sources.

storage
The hot peppers in oil can be kept closed 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.