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.
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
On a hot grill, or in an oven cranked up to 550˚F, char the peppers until the skin turns black all over.
Set burnt chilis into a bowl and let them cool until you can touch them.
Peel off the skin and chop the peppers, discard the seeds (or keep them!) and divide between the 3 mini mason jars.
Add a tablespoon each of vinegar and salt to each jar and fill to the brim with olive oil.
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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