Capsicums in oil recipe
- Cuisine: Italian
Ingredients1 kg red or green capsicum, cut into 1cm slices
White wine vinegar
Garlic cloves (optional)
Extra virgin olive oil
PreparationIn a large pot, make up a vinegar solution of half water, half vinegar and 10g of salt for every litre (this will depend on the quantity you are making). Bring to the boil.
Add the capsicum to the vinegar solution and cook for 2-3 minutes from when it comes back to the boil.
Sterilise your jars and keep warm.
Use a slotted spoon to transfer the capsicum from the solution into the jars. Add fresh bay leaves (and garlic cloves and peppercorns, if desired).
Cover the capsicum with good quality extra virgin olive oil, making sure the jars are topped up and no capsicum is above the oil. Shake the jar around to ensure all air bubbles rise to the top.
Leave for a few days before consuming. These can be stored in a cool place for up to 4 months. Once opened, store in the fridge and make sure the capsicum is recovered in oil each time you dip in.
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Try to use the same sort of fat as is used for the cake mixture. Smear the fat evenly all over the inside of the tin (making sure you get into the corners) using a piece of absorbent kitchen paper.
Ancho (dried) and which fresh is known as Poblano - when fresh it looks similar to a large, pointed green capsicum. It is a milder, sweet chilli.