Preserve Peppers
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 45 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 600 g hot peppers
- 100 g arlic, fresh
- 600 g onion (s)
- olive oil
- salt
Print Recipe
Pin Recipe Instructions
- Halve the freshly harvested peperoi lengthways and remove the core (with plastic gloves) then cut into pieces as thick as a pencil.
- Cut as many onions into cubes of the same size, cut about one sixth the amount of garlic slices.
- Let so much olive oil get hot in a pan that the cut will be barely covered.
- When the olive oil is hot, add everything and let it cook in the olive oil for about 35 to 40 minutes. Then season (you don`t need any more pepper 🙂 with salt and fill into jam jars.
- Store in a cool and dark place, then it will last a long time.
- Goes well with steaks straight away, or in risotto and pasta dishes.
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