Hot peppers in oil

Hot peppers in oil

Suggested material offered in store

Ingredients

Hot Chili Peppers (thin, red and long) at Jean Talon Market

Coarse Salt

Water

HEINZ White Vinegar

Vegetable oil


Preparation

ALWAYS WEAR GLOVES WHEN HANDLING HOT PEPPERS
Wear gloves and over a bowl, cut peppers (holding by the green stem) in rings of a ¼ inch thick.
Place a dishcloth on a baking sheet.
Spread out pepper rings so that they are not on top of each other.
Salt and cover with a dishcloth (so that it way gather the liquid drawn from the peppers by the salt)
Let rest for 12 hours.
In a pot, add 2 parts vinegar and 1 part water.
Bring to a boil and blanch peppers for 1 minute.
With the help of a strainer, retrieve peppers, spread them out on a baking sheet covered with a dishcloth and let dry for 3 hours.
Fill jars (125ml ) with peppers up to the neck and cover completely with vegetable oil.
Wait 2-3 weeks before use.


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