Peperoncino in oil
Recipe from Elena Faita
Ingredients
Hot peppers (red, long and thin) at the Jean-Talon Market
Coarse salt
Water
Heinz white vinegar
Vegetable oil
Method
ALWAYS WEAR GLOVES WHEN HANDLING HOT PEPPERS
Wear gloves and over a bowl, cut peppers (holding by the green stem) in rings of a ¼ inch thick.
Place a dishcloth on a baking sheet.
Spread out pepper rings so that they are not on top of each other.
Salt and cover with a dishcloth (so that it way gather the liquid drawn from the peppers by the salt)
Let rest for 12 hours.
In a pot, add 2 parts vinegar and 1 part water.
Bring to a boil and blanch peppers for 1 minute.
With the help of a strainer, retrieve peppers, spread them out on a baking sheet covered with a dishcloth and let dry for 3 hours.
Fill jars (125ml ) with peppers up to the neck and cover completely with vegetable oil.
Wait 2-3 weeks before use.
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