Peperoncini Sott’olio

Hot Chilli Peppers Conserved in Oil

Preparation info

    • Difficulty

      Easy

Appears in

Honey from a Weed

By Patience Gray

Published 1986

  • About

Method

In early autumn acquire the very smallest kind of chilli pepper, sold in a multitude on a single plant (variety of Capsicum frutescens), which, already ripe, have turned from green to red. They can be pointed or round fruits. Cut the little peppers from the stems, on a board, and then cut off each green cap to expose the seeds. Put them in a bowl with a handful of sea salt, for 24 hours, shaking them in the salt now and then. Imbibing the salt, they shrink a little. Drain, dry in a cloth, and pack close in glass jars. Add a bayleaf. Cover with oil and close.

The very hot seeds of the chilli peppers gradually impregnate the oil which can be used with or without 1 or 2 hot peppers to enliven many a winter dish.