Chillies Preserved in Oil (Peperoncini Sott’Olio)

Summary Not available

  • 4 g small (hot round chillies)
  • 1/4 tsp sea salt
  • 2 bay leaves
  • 2 garlic cloves
  • 1 tbsp olive oil
  1. Wearing rubber gloves, wash the chillies and break off the stalk

  2. Rub them with salt, then cover and set aside for 24 hours

  3. Sterilise a Kilner jar by boiling it in water for 5 minutes and drying it in a cool oven

  4. Drain the liquid from the chillies and place them in the sterilised jar

  5. Add the bay leaves and garlic

  6. Cover with olive oil and seal

  7. Keep refrigerated, and be careful that you keep the jar clean as you use them as they can go mouldy

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