Hot Peppers in Oil
by Editorial Staff
Spicy preparation with a burning taste is ideal for serving with the first course: borsch, cabbage soup, kharcho, etc. Hot peppers keep well in vegetable oil if you place them in the cold.
Cook: 20 mins
Servings: 3-4
Ingredients
- Hot pepper – 150 grams (grade “Tsitsak”)
- Vegetable oil – 50-80 Milliliters
- Salt – 0.25 Teaspoons
- Black peppercorns – 10 Pieces
Directions
- Prepare the indicated ingredients. Use 200 ml jars, as little is eaten at a time – it is very bitter.
- Rinse the peppers gently in water and cut them into slices with a sharp knife. Be sure to use gloves, otherwise you risk getting burned to the skin of your hands. Act very carefully, trying not to inhale, so as not to burn the mucous membrane.
- Place the hot peppers in a 0.2 liter jar, making sure to fill as tightly as possible.
- Add salt and black peppercorns. Add dried rosemary or thyme if desired.
- Pour vegetable oil into a frying pan and heat to almost boil. Pour the contents of the jar to the top with hot oil.
- Scald the lid with boiling water and carefully screw the jar into place. Let the workpiece cool and then transfer to a cold place. The shelf life of conservation is 6 months.
Bon appetit!
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