Growing up, my nonni kept gardens as big as their backyard would allow. One thing they always grew in abundance was hot peppers. After gathering them by the basketful, we always had more than enough to last through the year. Preserving those peppers, along with so many other things, was essential and they quickly became a staple in our kitchen.
A spoonful of these spicy Calabrese peppers can brighten just about anything: pasta, pizza, sandwiches, or even a simple slice of bread. They’re a little taste of home, a little taste of tradition, and a whole lot of the love my nonni poured into their garden.
❤️
Buonissimo!
Mediterranean European Food.
Do you heat the oil before adding? Looks great
Thanks!
You can heat the oil and saute the peppers before jarring. It’s really more of a preference.
Cooking them and heating the oil will result in a more softer and intense heat. Whereas putting the oil in room temp will help those peppers keep their crunch. Both delicious so whichever you prefer!
Is there any acid like vinegar
Yes! After I slice the peppers I will put them in a mix of boiling vinegar and water for a few minutes. This balances the pH level of the peppers and stops the growth of any new bacteria when jarring!
Let me get this straight. We boil the peppers a bit in water and vinegar, first and always. And what about the part you mentioned about heating the oil and sauteing them?
It comes after the boiling? And is also optional?
Yes, first you want to boil for a few minutes in vinegar and water. You can drain them and add them to a paper towel lined sheet to let them cool and dry.
The next steps come down to preference. You can saute them after they cool and dry in oil which gives you a softer pepper.
Or after they dry off you can transfer them to a mason jar and cover with oil and seal the jar.
Thank you for your reply. I am a hot food enthusiast and always looking to expand.
How about this, fermenting your peppers as you describe and then proceed to blend them up into a sauce?
That is also very common and I do have a few jars myself like that! Makes it easier to mix into things like sauces or onto bread for sandwiches. It’s almost like a pepper paste.
You might even find most peppers like that in grocery stores.
A final question,
Youre supposed to fully submerge the sauteed/baked goods in olive oil in the jar right? Isnt that a bit excessive of oil? Especially in a pre-blending sauce stage?
Im just asking because its a new venture for me. Thank you
No problem at all!! Yes you are supposed to fully submerge them under the oil. It may seem like a lot but it’s all usable. For example in my family my sister likes just the oil drizzled over pasta. Whereas my dad prefers the peppers. So not only are the peppers the main focus but the oil is used also!
For your first time trying them I would check the grocery store and see if any premade ones are there.
Just to give you an idea of how it can be used and how it tastes! 😊
Botulino calabrese