in Recipes

Preserving peppers

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Ingredients for 1 servings:

  • 600 g pepper
  • 100 g garlic, fresh
  • 600 g onion(s)
  • olive oil
  • Salt

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Halve freshly harvested chili peppers lengthwise and deseed (wearing plastic gloves), then cut into pencil-thick pieces. Dice the same number of onions into equal-sized cubes and slice about a sixth of the garlic cloves. Heat enough olive oil in a pan to just cover the sliced ​​peppers. When it’s hot, add everything and let it cook for about 35 to 40 minutes. Season (no need for pepper :-)) with salt and fill into jam jars. Store in a cool, dark place to keep for a long time. It goes well with steaks as is, or in risotto and pasta dishes.

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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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