Recipes

How to make peppers in oil, the recipe

How to make peppers in oil, the recipe


We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.


Peppers, typical summer vegetables, are very versatile in the kitchen; they can be cooked as a side dish, they can be the main ingredient for a first course or they can represent a single dish such as stuffed peppers. They are also very consumed to enrich many delicious sandwiches! But alas, peppers are not available all year round. In this regard, it might be good to keep them in oil to be able to enjoy them all year round. Let's see in detail how to make peppers in oil following our recipe step by step.

Before proceeding with the preparation, make sure that the peppers are large, fleshy, free from bruises and without parts damaged or cooked by the sun. Since they are delicate vegetables with a rather short shelf life, it is preferable to buy them on the same day you decide to put them in oil.

How to make peppers in oil, what we need

  • 2 kilos of organic red peppers:
  • 2 liters of apple cider vinegar
  • 2 liter of water
  • Extra virgin olive oil
  • 2 cloves of garlic
  • 2 chilli
  • 6 teaspoons of salt
  • A handful of pine nuts
  • Hermetically sealed sterilized jars

Useful information: put the peppers in a solution of water and bicarbonate if they did not come from your own garden or from organic farming

How to make peppers in oil, the preparation

  1. After washing the peppers thoroughly under running water, cut them in half then remove the core, the white filaments and the seeds.
  2. Once this is done, cut the peppers into fillets
  3. In a very large steel pot, pour in the vinegar, water, salt and let it boil
  4. As soon as the water boils, put the peppers inside
  5. Stir and cook for about 3 minutes after boiling resumes
  6. Drain the peppers and let them cool on a clean cloth
  7. Take the sterilized jars and pour the pepper fillets with chopped garlic, chilli and some pine nuts
  8. Cover the fillets entirely with oil and wait a day before closing them
  9. The next day, re-melt more oil and plug hermetically: to make sure that the oil penetrates well, put the jars upside down for a few minutes then uncork, pour any oil and put the cap back on
  10. Store in the pantry, away from sources of heat and humidity
  11. Let at least 1 month pass before consuming them.


Video: Roasted Red Pepper in olive oil - Red pepper Salad - Antipasto Garnish - Online Cooking Classes (July 2022).


Comments:

  1. Rouvin

    wonderfully, it is very valuable information

  2. Piperel

    Release me from it.

  3. Ordwald

    I mean, you allow the mistake. Enter we'll discuss it. Write to me in PM, we'll talk.

  4. Jerryl

    I confirm. I agree with told all above. Let's discuss this question. Here or in PM.

  5. Mikazahn

    I'm sorry, but I think you are making a mistake. I can prove it. Email me at PM, we will discuss.

  6. Vonris

    Interesting:)

  7. Attis

    Education is what remains after everything we have been taught is forgotten. If you like to ride, go to hell. Women love with their ears, and men love wherever they have to. Girl, do you speak French? Once I leave the restaurant, and some bastard stepped on my hand ...



Write a message