Spicy Pepper Cream Preserve.
It’s autumn, time for preserves. The one I’m presenting today is the best, in my opinion.
With multiple uses, we can use it on pasta, meat, chicken, or game.
But it’s also great on bruschetta, or my favorite, on a dark chocolate truffle….. Does the idea entice you? It does to me, maybe after a dinner for two.
You can also use the Bimby.
These recipes are thought for you:
- Cost: Very economical
- Rest time: 12 Hours
- Preparation time: 20 Minutes
- Portions: 3 jars
- Cooking methods: Boiling
- Cuisine: Italian
- Seasonality: Summer, Autumn, All seasons
- Energy 898.27 (Kcal)
- Carbohydrates 21.47 (g) of which sugars 12.07 (g)
- Proteins 4.51 (g)
- Fat 93.95 (g) of which saturated 13.37 (g)of which unsaturated 0.22 (g)
- Fibers 4.22 (g)
- Sodium 38,772.47 (mg)
Indicative values for a portion of 250 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
Let’s go shopping
- 1.1 lbs chili peppers
- 8.8 oz bell peppers
- 6 cloves garlic
- 1.3 cups extra virgin olive oil
- 10.6 oz coarse salt
Spicy Pepper Cream Preserve
Tools
What we need to prepare the
- Bowl
- Cutting Board
- Colander / Strainer
- Knife
- Gloves
- 4 Jars (small) 8.5 oz
- 2 Dishcloth
- 1 Pot
Preparation
Spicy Pepper Cream Preserve
First, you need to wear gloves.
Then wash, dry, and chop the chili peppers, bell peppers, garlic cloves, and salt.
Mix well.
Put everything in a blender and chop.
If using the Bimby, chop for 15 sec at speed 10
Next, place them in a fine-mesh colander, preferably a sieve, and let the juice drain for 12 hours, even overnight.
A lot of vegetable water will be released. Put it back in the food processor or blender with the oil and blend well.
If needed, add a bit more oil for better blending, and if desired, you can blend it multiple times to get a smoother and finer cream.
At this point, you need to put the cream in clean jars and sterilize them by boiling for about 30 minutes.
I place dishcloths between jars to prevent them from hitting each other.
Let them cool in the cooking water and then remove them.
And here’s the spicy pepper cream preserve ready for a cold but tasty winter.
Storage
Spicy Pepper Cream Preserve.
These jars can be stored for 1 year in a cool place in the pantry when sealed. Once opened, they should be kept in the fridge, adding oil each time the level drops.
When resting, you’ll notice the oil sits at the top of the jar, don’t worry, it’s normal; just stir it before using.
NOTE: Some food preservation methods for long periods, like in this case, require precise measures to prevent harmful bacteria from developing. Please ensure you follow all correct procedures and preparation methods when making these types of recipes.
