Italian Long Hot Peppers Recipes

ITALIAN FRYING PEPPERS - 3 DELICIOUS WAYS TO COOK

Steps:

• Start by rinsing peppers under cold water.
• If you decide to cook them whole simply skip to the next step. Otherwise using a small sharp knife cut of the top with the stem. Remove the seeds. You can speed up cleaning process by cutting the top part a quarter of an inch lower from the stem. This helps remove the seeds faster.Rinse peppers again in cold water to remove any remaining seeds.
• In a large pan add generous amount of extra virgin olive oil, garlic cloves and peperoncino. Cook for 2-3 minutes. At this point you can add a couple of anchovies (optional) and stir until dissolved.
• Add Italian frying peppers (whole or previously deseeded).
• Cook on high heat for a few minutes then reduce to medium and cover with a lid. Cook for about 15 minutes or until tender.
• Peppers should release enough juice while in the pan but feel free to add some water if the pan is getting too dry.
• Once peppers are cooked add basil leaves, a splash of vinegar (see notes) and salt to taste. Give another good stir. Let vinegar evaporate and turn the heat off.
• Serve with freshly ground black pepper or top them with crumbled feta cheese.

FRESH ITALIAN PEPPERS IN OLIVE OIL

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.

HOW TO PRESERVE HOT PEPPERS IN VINEGAR- EASY RECIPE

Steps:

• Clean the jars.
• The jars need to be sterilized by boiling them for 10 minutes in a pot of water on the stove.
• Wash and clean the hot peppers. Remove leaves, dirt and any bad peppers.
• When the sterilizing time is up, remove and drain hot sterilized jars one at a time.
• Fill the jars with peppers, as many as they fit tight inside.
• Pour vinegar over them to fill up the jars. Add lids, and tighten screw bands.
• Great with soups or as a condiment in stews. They last in a cool place for years.
• The peppers need to sit in vinegar for at least one month before they are ready to be consumed.

ITALIAN CANNED PICKLED HOT PEPPERS

Steps:

• Put all the peppers through the slicing mode of your food processor, and put the sliced peppers in a colander to drain. In a large pot or plastic container put all the peppers in to soak. Add enough white vinegar until all the peppers are covered with vinegar add a good amount of salt and mix.
• Cover the pot or container and let sit out on the counter for 24 hours at a minimum.
• The next day, have sterilized canning jars, lids and rims ready. Drain the peppers that soaked overnight and rinse with cold water.
• In each jar, stuff full of the sliced peppers.
• Mix 2 cups of canola oil and 2 cups of virgin olive oil together in a container with a spout.

ITALIAN FRIED PEPPERS

Steps:

• In a medium/large frying pan add the oil, garlic, sliced peppers, oregano, salt and water. Cover and cook on medium heat until soft and tender about 10 minutes, then uncover and cook until water dissolves and peppers are cooked to your liking. Enjoy!