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Red Peppers in Oil
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Preserving Peppers in Oil

Vicky Bryant

Serves/Makes:3 or more half pints

  • 2 pounds assorted peppers
  • coarse salt
  • 6 garlic cloves
  • 6 sprigs fresh mint
  • 12 peppercorns
  • 1 tbsp (15 ml) salt
  • olive oil to cover
  • DAY ONE:
  • Cut the peppers in half lengthwise and remove the ribs and seeds.
  • If using hot peppers wear gloves so you do not burn your hands.
  • Dry the peppers on a clean towel, cut in strips.
  • Place them in large bowl, sprinkle with coarse salt - let drain overnight.
  • DAY TWO:
  • Dry peppers again.
  • Add garlic, mint, peppercorns and salt.
  • Pack in hot sterilized jars.
  • Cover completely with oil and seal immediately.
  • Keep in cool place or process in a hot-water bath for 15 minutes.
You can use mild, hot, or a variety of peppers in this recipe. Hope this helps.

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