Charred Chili Peppers in Extra Virgin Olive Oil
Prep time: 30 mintues
makes 3 mini mason jars
The heat is really all in the seeds, so add as many or as little as you want depending on how much heat you can handle.
Ingredients
2 lb whole red chili peppers (pepperoncino, Fresno pepper)
3 tbsp Emma Red Wine Vinegar
3 tbsp salt
Emma Extra Virgin Olive Oil to cover
Directions
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On a hot grill, or in an oven cranked up to 550˚F, char the peppers until the skin turns black all over.
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Set burnt chilis into a bowl and let them cool until you can touch them.
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Peel off the skin and chop the peppers, discard the seeds (or keep them!) and divide between the 3 mini mason jars.
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Add a tablespoon each of vinegar and salt to each jar and fill to the brim with olive oil.
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Close the lid tightly and store upside down to seal. Let it sit at least 5 days before eating. Once opened, it will last in the fridge for 2 weeks.
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