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Peperoncino Rosso

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Peperoncino Rosso

The perfect peperoncino rosso recipe with a picture and simple step-by-step instructions.

  • Red peppers
  1. Wash and dry the peppers
  2. Put on gloves and don’t forget because the sharpness goes through the skin and everything tastes sharp for 1-2 days
  3. Halve or, if larger, quarter
  4. Spread out on a cloth and place in the sun to dry (e.g. on a clothes rack) in the evening or when the humidity is too high, bring it in and place it near a window
  5. after 1-2 days when the pods are nice and dry, roast them for a few minutes in a pan without oil and let them cool … take care that they do not burn otherwise everything will be bitter
  6. Now you can grind the peppers
  7. have FUN and have a good SNEEDE
Dinner
European
peperoncino rosso

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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