Summary

Ingredients

• 600 g hot peppers
• 100 g arlic, fresh
• 600 g onion (s)
• olive oil
• salt

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Instructions

1. Halve the freshly harvested peperoi lengthways and remove the core (with plastic gloves) then cut into pieces as thick as a pencil.
2. Cut as many onions into cubes of the same size, cut about one sixth the amount of garlic slices.
3. Let so much olive oil get hot in a pan that the cut will be barely covered.
4. 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.
5. Store in a cool and dark place, then it will last a long time.
6. Goes well with steaks straight away, or in risotto and pasta dishes.