15ks Of Bad Road Peppers
From elgourmand 12 years ago
- 30 to make
- Serves Many
I live, sorta, in the country. I like it out here but it’s about 15 or 16 kilometres (say 9 miles or so) of something less that good roads to the nearest store with a decent selection of the stuff I want. In fact, all of the Bent & Twisted Expats, except Portagee, live a ways out of town; Portagee is a little strange. Read more Why does that matter? Background. We try to come up with little tricks that can save us from having to run into town cause we forgot some stupid thing we need for the recipe we’re working on. Plus, there is no guarantee that any store will have what you need at any given time. We all do the garlic in oil thing that was posted on GR a while back, and brine or desiccate celery & mushrooms, etc. You can, of course, dry peppers, and I do, but here’s another method that gives great results; with a distinctive flavour. See less
Ingredients
- • 1 large, very fresh, very fleshy bell pepper, chopped. Okay, you can use any sort of pepper you like. shopping list
- • A glass jar. shopping list
- • 1 tsp sea or pickling salt, optional. shopping list
- • Enough olive oil to cover the chopped pepper plus a bit. Yes, you can use EVO, if you must. shopping list
How to make it
- 1. Get the freshest pepper you can find. I usually go for the red or yellow jobs bit that’s just looks. See Photo
- 2. Remove ALL of the seeds and veins.
- 3. The Hidalgo lightly flames and peels his peppers & I must say that the quick bit of fire alters the taste a bit and the results are nice. See Photo
- 4. Chop the pepper into medium small chunks or strips, your choice. See Photo
- 5. Place the chopped peppers in your very clean, and perhaps sterilized, jar.
- 6. Add the salt & olive oil, screw down the lid and shake vigorously.
- If you just want a touch of pepper taste you can use a bit of the oil, after its set a few days to infuse.
- I do not keep this in the fridge and I have no idea how long it will keep without spoiling. One pepper seldom lasts more than a week or two but I went off to Calif. a while back and was gone almost two weeks and the pepper in oil was about a month old & good as new when I got back. You do have to keep the pepper covered with oil so if you use a bunch you need to top things up.
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