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Pickled Chilli Peppers

5 from 7 votes
Total Time 20 minutes
Course Dinner
Cuisine European
Servings 1 people

Ingredients
 

  • 1 whole Paprika
  • 4 whole Chilli peppers
  • Rapeseed oil

Instructions
 

  • Wash and clean the peppers and chilli peppers. Chop very finely and pour into a glass, do not press. Fill the glass with rapeseed oil so that everything is covered. It keeps in the refrigerator for about 3 months and is easy to portion. I use it for fish and meat.
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Written by John Myers

Professional Chef with 25 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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