Hot peppers in oil are a great way to preserve them and have them almost as fresh, even in the winter. They are quick and easy to prepare, with just a few ingredients for a delicious preserve.
Great for pasta, bruschetta, or adding a spicy touch to all your dishes. The extra virgin olive oil you use will become a tasty and spicy seasoning. If necessary, you should add more oil to cover the remaining peppers in the jar to ensure they do not come into contact with the air. To prevent the formation of botulinum toxin, it is necessary to acidify the preserves with the addition of vinegar. Even though the toxin is destroyed by heat, the spores resist boiling.
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- Difficulty: Easy
- Cost: Cheap
- Rest time: 12 Hours
- Preparation time: 30 Minutes
- Portions: 2 jars
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Summer, Autumn
- Energy 88.20 (Kcal)
- Carbohydrates 1.13 (g) of which sugars 0.59 (g)
- Proteins 0.20 (g)
- Fat 9.35 (g) of which saturated 1.34 (g)of which unsaturated 0.01 (g)
- Fibers 0.15 (g)
- Sodium 389.28 (mg)
Indicative values for a portion of 0 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 for Hot Peppers in Oil
- 1.1 lbs hot peppers
- as needed extra virgin olive oil
- 4.23 cups white wine vinegar
- 4 tbsps fine salt
Tools
- Gloves for food handling
- Bowl
- Cutting board
- Knife
- Spoon
- Potato masher
- Paper towels
- 4 Jars
Preparation of Hot Peppers in Oil
To prepare this recipe, avoid direct contact with your hands, remember to always wear disposable food gloves.
Wash the hot peppers thoroughly, remove the stems. Cut them into pieces and place them in a bowl, add the fine salt and mix with a spoon.
Cover the bowl with a clean cloth and let it rest for 12 hours, stirring occasionally.
After the time has passed, take the peppers and press them in the potato masher. You need to eliminate all the excess water.
After you have removed all the excess water, place them in the bowl and pour the white vinegar, let them rest for at least 10 minutes. Then transfer them into a saucepan and boil them for 5 minutes in the vinegar.
Drain them and if you prefer to remove the vinegar completely, put them back in the potato masher and squeeze them.
Dry them well with paper towels and transfer them into previously sterilized jars. Pour the extra virgin olive oil up to half an inch from the rim.
Before closing the jars, let them rest for a couple of hours and if needed at the time of closing, add more oil, and finally a lid presser. Press down to remove the air. Now close the jars tightly and start boiling them for sterilization and greater safety. Place them in a pot full of water and bring to a boil, after 30 minutes, turn off the heat and let them cool in the water, it will take at least 12 hours. After the time has elapsed, remove the jars from the pot and check for the absence of the “click-clack” effect. Store your peppers in a cool, dry, and dark place, use the hot peppers in oil as you like.
Enjoy!
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Storage of Hot Peppers in Oil
The closed jars can be stored for up to 5/6 months. If you notice bubbles or mold on the lid when opening, do not hesitate to throw them away. Once you open the jar, store the peppers in the fridge for a month, but be sure to add more oil when needed.
