Chopped chili peppers in oil : Quick, Easy & Homemade with just 4 Ingredients…
Chopped chili peppers in oil, a typical preserve in Calabrian cuisine, is made with spicy chili peppers that are finely chopped and carefully prepared with salt and vinegar to create a long-lasting preserve of fresh chili peppers in oil. In fact, these preserved chili peppers can be stored for over 2 years.
I love having chili pepper plants at home, even though I don’t have a vegetable garden. I try to arrange a few potted plants or place them in the garden among the bougainvillea. This year, from just two plants, I had an abundant harvest and enjoyed preparing many different chili pepper-based preserves.
Ingredients :
- 250g (8.8 oz) fresh chili peppers
- 30g (2 tablespoons) salt
- 250ml (1 cup) white wine vinegar
- Olive oil, as needed
How to make Chopped chili peppers in oil:
- We wash and dry the chilies. We remove the attachment, and cut them into pieces with scissors if they are long, or large, if they are small we can also leave them whole.
- We coarsely chop the peproncini with a chopper; a clean clove of garlic can also be added. We put in a bowl and salt, stir and cover with a weight. We leave like this for 12 hours.
- After the 12 hours have passed, we put the chiles in a strainer, and press to drain the liquids, do not worry if nothing comes out, if the chiles are very ripe in fact they turn out dry. We put the chili in a bowl and cover with vinegar, if you want you can remove some of the seeds, which come out. We cover with a saucer and leave like this about 12 hours.
- We drain the chili well, squeezing it hard, and dry with paper towels.
- We put the chili in sterilized jars and cover with olive oil, leaving a good margin from the chili. We close the jars and store in the pantry, our peproncino cream is thus ready, and it lasts in the pantry even more than a year thanks to this particular recipe that involves treating the chilies with salt and vinegar.
Bon Appétit!
