Chopped chili peppers in oil, a typical Calabrian kitchen preserve based on chopped spicy chili peppers, appropriately prepared with salt and vinegar to create a long-lasting fresh chili pepper preserve in oil; these chili peppers can be preserved for over 2 years. I love having chili pepper plants at home, even though I don’t have a garden, I try to place some plants in pots or in the garden among the bougainvillea. This year from just 2 plants I had an abundant harvest and I enjoyed preparing many different chili preserves. I froze the last chillies to have them fresh, on hotter days I dried some of those beautiful red and ripe ones, many others I used to prepare the whole chili peppers in oil, and also the Calabrian bomb or spicy sauce that we use a lot to dress bruschetta or to flavor our dishes. Chopped chili peppers in oil can also be used in the kitchen to enrich all the dishes we love with that spicy taste, but it can also enrich our bruschetta, perfect to use in all recipes where fresh chili is required, for example, in a delicious garlic, oil, and chili pasta, but it can also be used on finished dishes for a bolder taste.
So let’s see the recipe for chopped chili peppers in oil.
Recipes where to use chopped chili peppers in oil
- Difficulty: Very Easy
- Cost: Very Cheap
- Rest time: 12 Hours
- Preparation time: 20 Minutes
- Portions: 1 jar
- Cooking methods: No Cooking
- Cuisine: Italian
- Seasonality: Summer, Autumn
Ingredients for Chili Pepper Paste
- 8.8 oz chili peppers
- 1 oz salt
- 1 cup wine vinegar
- to taste olive oil
Tools
- 1 Bowl
- 1 Chopper
- 1 Scissors
- 1 Jar
- 1 Strainer
Steps to Prepare Chili Pepper Paste
1. Wash and dry the chili peppers. Remove the stems and cut into pieces with scissors if they are long, or large; if they are small, you can leave them whole.
2. Coarsely chop the peppers with a chopper; you can also add a cleaned clove of garlic. Place in a bowl and salt, mix and cover with a weight. Leave it like this for 12 hours.
Chili Pepper
Chopped chili pepper under salt
Chili pepper soaked in vinegar
3. After 12 hours, place the chili in a strainer and press to remove the liquids. Do not worry if nothing comes out, as ripe peppers tend to be dry. Place the chili in a bowl and cover with vinegar; you can remove some seeds that float to the surface. Cover with a small plate and leave for about 12 hours.
4. Drain the chili well, squeezing it hard, and dry with paper towels.
5. Place the chili in sterilized jars and cover with olive oil, leaving a good margin above the chili. Close the jars and store in the pantry; our chili pepper paste is ready and lasts in the pantry for over a year thanks to this particular recipe that involves treating the peppers with salt and vinegar.
Try also the Calabrian-style eggplants in oil that are fabulous.
