CafÉ 422 Hot Peppers Recipes

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CAFÉ 422 HOT PEPPERS



CAFÉ 422 HOT PEPPERS image

Categories     Pepper

Number Of Ingredients 6

Hungarian Hot Wax Peppers (1 peck=7 pints; another recipe says 1/2 bushel = 10 pints)
Canning Salt
Oregano
Black Pepper
Garlic
Olive Oil

Steps:

  • Wearing rubber gloves, cut peppers into rings, taking out as much of the pith as possible. Okay to leave some seeds. Sprinkle with canning salt (13oz for 10 pints), mix thoroughly, and let sit overnight, draining in a colander. Put peppers in cheese cloth and twist hard. Rid of all water you can. Boil pint jars. Put in peppers and, in each jar: 1/4 tsp. oregano, 1/4 tsp. black pepper, 1 clove garlic, quartered. Pour oil over these until peppers are covered. Boil jars without lids for 15 minutes. Put on boiled lids and tighten.

FRESH ITALIAN PEPPERS IN OLIVE OIL



Fresh Italian Peppers in Olive Oil image

Fresh Italian Peppers in Olive Oil is perfect to compliment your next Italian meal. Combining multi-colored mini sweet peppers, fresh cloves of garlic, hot pepper, and garlic-infused olive oil and seasoned with Italian herbs without all the fuss and worries of canning in oil.

Provided by hmccallum

Categories     Appetizer

Time 35m

Number Of Ingredients 8

1 cup Extra-virgin olive oil
1 head Fresh garlic, separated, and skin free
1 tablespoon Dried Italian herbs
½ teaspoon Dried hot pepper seeds (or to own taste)
2 pounds Mini multi-colored sweet peppers, sliced
Kosher salt (to own taste)
Freshly ground pepper (to own taste)
1 loaf Fresh crusty bread, to serve

Steps:

  • Heat a large skillet over medium heat, I prefer to use a cast-iron skillet. Add 1 cup of quality extra virgin olive oil to the heated skillet. bring oil up to a medium heat level.
  • Add separated, skin free garlic cloves to olive oil, 1 tablespoon of dried Italian herbs. Reduce heat immediately to lowest heat setting, cook 2 minutes and remove from burner.
  • Let infused garlic and hot pepper seed oil set for at least 4 hours to overnight before using.
  • Place pre-made garlic and hot pepper infused oil in a large metal skillet over low- medium heat till oil is hot.
  • Add 2 pounds of freshly sliced sweet multi-colored peppers in the heated garlic and hot pepper seed infused the oil, along with kosher salt and freshly ground pepper to taste, cook for about 3-4 minutes. Remove from heat immediately.
  • Place in a glass serving the dish and serve while still warm with crusty Italian bread.
  • May be kept safely in the tightly sealed container by adding 1 teaspoon of white vinegar, and storing in the refrigerator for up to 5-7 days.

Nutrition Facts : Carbohydrate 25 g, Protein 4 g, Fat 32 g, SaturatedFat 10 g, Sodium 145 mg, Fiber 3 g, Sugar 15 g, Calories 398 kcal, UnsaturatedFat 20 g, ServingSize 1 serving

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