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
Wearing rubber gloves, wash the chillies and break off the stalk
Rub them with salt, then cover and set aside for 24 hours
Sterilise a Kilner jar by boiling it in water for 5 minutes and drying it in a cool oven
Drain the liquid from the chillies and place them in the sterilised jar
Add the bay leaves and garlic
Cover with olive oil and seal
Keep refrigerated, and be careful that you keep the jar clean as you use them as they can go mouldy
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