CAFÉ 422 HOT PEPPERS
Categories Pepper
Number Of Ingredients 6
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 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
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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