Peperoncini Sott’Olio (Preserved hot peppers in oil)

Peperoncini Sott’Olio (Preserved hot red peppers in oil)

1 pound (500 g) fresh hot peppers, small red Italian or cayenne peppers

Kosher salt, 30% weight of cut peppers, for 500 g of peppers it would be 150 g salt

White wine vinegar, enough to cover the peppers

Extra virgin olive oil

1. Wash the peppers and place them on top of a piece of cardboard to dry out for 5 days or up to one week, until wrinkly.

2. Remove the stems and cut the peppers into 1/4-inch pieces. Make sure you wear gloves and don’t touch your eyes or mouth!

3. Place the cut peppers in a bowl and sprinkle with the salt. Mix well until coated with the salt. Let it sit for 24 hours at room temperature.

4. Drain and press all the water out. I use a potato ricer to press all the water out but you can also place them in a clean kitchen towel and squeeze the water out.

5. Place the peppers in a bowl and cover them with vinegar for 4 hours.

6. Drain them again and squeeze all the vinegar out as previous step using a potato ricer or kitchen towel.

5. Spread the peppers on top of a paper towel or kitchen towel to let them dry out at room temperature for 24 hours.

6. Pack the peppers in a clean sterilized jar and fill with olive oil to cover the peppers. Let them stand at room temperature for a day and refill the oil as needed to cover the peppers.

7. Store in the refrigerator. Just remember to take them out an hour before you plan to use them to allow the oil to re-liquefy. Use the hot peppers as needed and always refill with olive oil to keep at least one inch of oil over the top of the peppers at all times.

Makes about one pint.

Copyright 2004, Rosetta Costantino. All rights reserved.