Bitter pepper in olive oil

Category: Blanks
Bitter pepper in olive oil

Ingredients

Capsicum bitter taste
Natural olive oil taste

Cooking method

  • Bitter pepper can be safely added to all dishes, salads, without sacrificing taste! To do this, you need to free the pepper from the seeds, which contain all the anger and bitterness of the pepper!
  • Bitter pepper in olive oil
  • But, fresh pepper is not stored for a long time: it wrinkles, withers, can become moldy from long storage even in a zero chamber.
  • Therefore, I keep hot peppers or 🔗, or in olive oil, depending on what, what dish I'm going to use it for.
  • Wash the pepper, peel it, cut it in half, remove the seeds with a knife, quickly rinse the pepper with water and put on a towel to remove excess moisture.
  • Bitter pepper in olive oil
  • Be careful: the seeds are very evil, so you need to peel the pepper with a knife and quickly. And you also need to quickly rinse the pepper so that it does not absorb a lot of water, this is not necessary so that later the pepper does not deteriorate in oil during storage.
  • Cut the pepper into thin strips.
  • Bitter pepper in olive oil
  • Put the pepper in a jar, pour over with olive oil, crush so that the pepper is completely covered with oil. Leave the jar on the table so that the pepper crumbles and you may need to add more oil.
  • Bitter pepper in olive oil
  • Put the pepper in the refrigerator for storage on a cold shelf. You can also store such peppers in the freezer, nothing will be in olive oil.

Note

We use pepper and oil wherever they are required according to the recipe and not only!
The oil protects the pepper very well from spoilage.
Cook with pleasure and bon appetit! Bitter pepper in olive oil

Ksyushk @ -Plushk @
Tatyana, and you pour cold oil on the pepper? I just know that they still pour in "boiled" oil. I don't know just how much better this or that method is.
redleafa
great! I also do garlic.
Admin
Quote: Ksyushk @ -Plushk @

Tatyana, and you pour cold oil on the pepper? I just know that they still pour in "boiled" oil. I do not know just how much better this or that method.

KsyushaI pour cold oil from a bottle, but buy good quality oil. Money is not a pity, since all this stuff then goes into food, and oil and pepper.
I do not do much, I store it on a cold shelf or in the freezer, it is stored well if the food itself (pepper, basil, sage) is clean and dry without excess moisture.

Better than throwing away spoiled plants all the time.
Admin
Quote: redleafa

great! I also make garlic.

And garlic can do that!
marish_kay
As for the garlic .... should you chop the garlic finely?
Admin
Quote: marish_kay

As for the garlic .... should you chop the garlic finely?

I do not cut the garlic, as this produces juice, which can give mold and sourness to the product. You can quickly crush the garlic with a knife.
kubanochka
And I just salted the pepper in a 25-liter saucepan yesterday, I didn't know what to do with it. On Saturday I will go to the market to buy some pepper, otherwise I have "capitalized" my whole. I want one in oil! And I prepared to marinate the garlic, now I will make a couple of jars in oil. Thank you Admin for the recipe!
Admin
Quote: kubanochka

And I just salted the pepper in a 25-liter saucepan yesterday, I didn't know what to do with it.
Admin for the recipe!

Crazy, 25 liters !? Well, and the sizes !?

Eat for good health
kirch
Admin, what if you add sunflower oil? I don't like olive. Yesterday I brought a lot of pepper from the garden. True, almost all green, but you can see what the weather is, I think it will not turn red. So the recipe appeared in time.
Admin

You can also try! But, in olive oil it is better stored, even in the freezer. And it is good to add such oil to bread later, it is also good
kirch
I think it will still be stored.Since last year, I have some sun-dried tomatoes left, I poured them with sunflower seeds. Thanks for the recipe. And then I broke my head, what to do with him
Admin

Luda, to your health! Just remove excess moisture from the peppers!
csv
Admin how on time this recipe. I immediately made a jar, now it is standing, insisting. I have already made several of your different recipes from bitter pepper. Thank you!
Admin
Quote: ksv

Admin how on time this recipe. I immediately made a jar, now it is standing, insisting. I have already made several of your different recipes from bitter pepper. Thank you!

To your health! It's nice to hear that my "troubles" are useful to you
csv
Tanya, every time I use oil and pepper (made according to this recipe) in dishes, I remember you with a kind word.
A lot of bitter peppers have been grown this year, so I've tried almost all of your recipes. And I did this one with olive and sunflower oil.
True, the first jar (even after standing in the refrigerator) suddenly began to "leak": the oil began to flow through the top and, for some reason, "played". Nothing, I quickly capitalized it. The next times I didn't even wash the pepper, I changed it to another oil, while it's normal. Yesterday I cut the last peppers into sunflower oil.
And now I will leave more seeds to make it sharper. Delicious! Thank you!
Admin

Oh, how nice to hear! I also constantly cook such peppers with butter. I also like the fillet of hot pepper in oil - well worth it, and very tasty

It is probably better not to wash the pepper, but just wipe it well so that there is no excess water, then it will be better stored.

Cook for health, glad to help
Katko
Last year there was a harvest for hot peppers. Pickled, fermented with cold salting, with honey, but I didn't guess the simplest))
Thank you, this year I will try to prepare it like this
Admin

Katya, and I always have a jar of hot pepper in oil in my refrigerator, it helps a lot And I constantly replenish it with new pepper
Lisichkalal
Tatyana, today I'll get to the pepper. Thanks for another great storage solution.
Admin

Svetik, to your health!
I have a lot of such "things", look through my recipes
Lisichkalal
Yeah, I'm already looking
I also liked the baselik, only it is sold in pots, expensive and stupid ((
Lisichkalal
Tatyana, made a pepper. I put it in the freezer (about -18 degrees), everything froze to death. It is difficult to pick out. I moved it to the refrigerator, I hope it will be stored normally, because I have a lot of it.
And the butter froze not flakes, it looked like ghee outwardly.
It is very convenient to use. Always at hand.
And I problenderil the garlic, mixed it with ohm and also store it in the refrigerator.
Admin

Sveta, to your health!
And I have this pepper in a jar in a zero chamber - and nothing is done to him.The oil solidifies and serves as a preservative for the pepper
The most important thing is to peel the pepper, cut it and leave it to dry in the air so that the pepper withers, the liquid leaves it - then the pepper will never become moldy.This usually happens if you pour oil on freshly cut pepper, the juice ferments
kubanochka
And here is my pepper.

Bitter pepper in olive oil

I took it out of the fridge for a photo shoot. In the right jar, filled with pure olive oil. Then the economy went)))) Ordinary sunflower oil, and olive oil only for reconciliation. The freezing temperature is different, so you can see where the oil is))) Olive at +8 is already freezing.
Admin

Lena, but how convenient it is to keep such a pepper in the refrigerator! An excellent addition from cabbage soup to salads, scrambled eggs - I love it
I also keep it in the refrigerator all the time. If a chili appears that has not been used for a long time, I immediately hide it in oil

Lenok, WELL DONE! Bring praise to the topic, they have been waiting for you there for a long time
redleafa
I did too! A lot, 2 kg. I just crushed it. I almost died while the peppers were in the blender, and then I ground them with a blender's foot in the puree! It was a little dried up, it didn’t shrink, tears flowed in a stream, dripped from my nose! But now the beauty!
kubanochka
Quote: redleafa
tears flowed in a stream, from a nose dripped! But now the beauty!
redleafa, Olga, and what kind of prevention of colds!))))))))))) Even if some virus wanted to attack, now it has obviously escaped
Crochet
Quote: Admin
buy good quality oil

Tanechka, and which one we have on sale is of high quality?

Girls, please share, in what dishes do you use such a pepper in oil?

And another question, who has already tried to fill with sunflower oil, is it well stored?

Take sunflower seeds refined, odorless)?
ket66
Bitter pepper in olive oil

here are my blanks.
Admin
Quote: Krosh

Tanechka, and which one we have on sale is of high quality?

in what dishes do you use this pepper in oil?
And another question, who has already tried to fill with sunflower oil, is it well stored?

Inna, I wrote about the choice of olive oil here:
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=223581.0

The other day I bought 2 liter bottles of high-quality olive oil, at a cost of 1000 rubles a bottle, I bought a stock for 559 rubles
Expiration date 2018!
A supermarket manager was standing next to me, I asked what was the catch? Answer: in order not to overstock, there was a large delivery from suppliers, why keep the oil in stock until the age of 18, turnover will help out.
Yesterday I was in the store again - there is still oil. If there weren't many purchases, I would have bought a couple more bottles at that price.
I also asked where the store stores olive oil - the usual mode in the warehouse. So it is written on the bottles with oil, even a refrigerator is not required for this until the expiration date.
So I have a supply of olive oil for the next season.

I can only preserve in olive oil, especially if the blanks are in the refrigerator and have a long shelf life. Olive oil hardens to a paste and is an excellent preservative

I use all my preparations in oil, including chili pepper, wherever it is required, from salads to stewing and cooking meat or vegetables. I use it like a regular chili pepper, and the oil also goes to the pan for frying and browning something, or in salads.
Chili in oil tastes the same as fresh pepper.

And other herbs-ants in olive oil are also in use, constantly
Crochet
Tanechka, thank you very much !!!

I love your answers and always look forward to them !!!

Quote: Admin
I wrote about the choice of olive oil here

Oh), thank you), now I read it !!!

Quote: Admin
Canning only in olive oil

And I stuck in the last century everything is the old fashioned way, with vegetable ...

It's probably time to relearn ...

redleafa
My husband, entot, adds butter pepper when cooking pasta, it's very tasty
mish
I made a sample from the remains, it turned out a jar of 500g. Only the pepper floats in the oil and sticks out with the tips of the pieces on the surface. It's nothing? I just did it, so it’s not in the fridge yet: I’m afraid that the oil will seize, then how will I stuff the emerging pepper into it? And if you don't put it in the refrigerator, then it will float ... And the seeds also got there, they also float now - six of them have already been removed with a fork, the rest are deep. Is it not critical?
Admin

Just wait a while for the peppers to soak in the oil a bit and crush them down with a spoon. Add oil if necessary.
And put it in the refrigerator, there the oil will seize in the cold and squeeze the pepper.

Seeds are not scary. Especially if you like hot pepper.
Oktyabrinka
Admin, Tatyana, thanks for the recipe, this year I passed the pepper through a meat grinder (large grate), filled it with oil, specially bought small disposable jars for sauces and froze it. last year I did so little and I really liked this method.
Admin
Tanyush, what a good way to preserve - bookmark And I'm a dreamer, I haven't thought about it
To your health!
mish
A week after the first jar, I cooked up three more 370 g each - for future use, so to speak. The first, meanwhile, grabbed at 2 degrees and stood well. And today I climbed into the refrigerator and looked ... and under the cans, oil ... under all four, flows from under the lids - well, the remains that have not yet frozen on top - the lids are already swollen !!! And this is in the refrigerator at two degrees !!! In general, I had cleaning today ...I have no words . I threw out the swollen cans, of course. I don't understand what happened: the temperature in the refrigerator did not change, the jars are sterile, everything was done strictly according to the recipe, and most importantly, at different times. It is a pity for pepper, and olive oil, and most of all the time spent at the moment when there was not enough of it - the experiment with this recipe turned out to be not cheap and sad. I will not repeat - obviously, not mine. Much more I liked the salted chili-pepper paste (in Chinese) - this one will stand at any temperature, and even more so in the refrigerator.
Admin
Natasha, it's sad
In this case, you can immediately transfer the pepper to plastic and put it in the freezer.
It depends on the pepper, there is such a bad chili. I don’t do much, the jar is about, 5 I always have it in the zero chamber, I use it all winter. And it also happens that everything is fine, but at some stage the water appears. But since it doesn’t swell, I don’t do anything with it either. It's just standing in oil under an unscrewed lid.

Therefore, if you are not lazy, after cleaning the pepper, I dry it, dry it on the table for 1-2 days to remove the raw liquid-juice from the pepper, and only then do I cut and fill.

This pepper is more popular with me than salted - this one did not go in any way, I no longer cook

Also, no matter what jars I have in the refrigerator, I always put a paper towel in several layers on the shelf under them, it is soft and absorbs moisture well. If suddenly here and there, something ... then it will be easier to clean. Helps ...
mish
Quote: Admin
depends on the pepper, there is such a bad chili
Tanya, so the fact of the matter is that it was of different varieties - one small-sharp, the second softer in sharpness, it is also called "ram's horn". And the result is the same - everything swelled. And dried it, dried it - well, I don't understand why such an ambush happened. The oil is already frozen, why is there a leak? And the whole refrigerator was in oil, there was no water inside, just a lid with a stake, they already banged when I opened them, at almost zero temperature.
Quote: Admin
I always put a paper towel on the shelf underneath
I usually do this under cans of cabbage, when I salted it, too, just in case, but then I didn't even have a thought, because the first can stood well until I put the second batch next to it. It must have been dusty through the glass. In general, horror, horror!
And on the contrary, my salted pepper has gone very much - already the second batch is being added to the salt - this is MUSH persuaded! He is delighted with him - he has already devoured a fifth of the first batch.
Admin
Natasha, and yet it is a pepper, vile, although it is spicy, it is unleavened, which is why it grows moldy and floats
Either pickle or pickle.

For myself, I do not make a jar of over-ohm, I put in an incomplete one, so that if it gets excited, then the place remains where to swim. But, actually, it rarely happens, somehow I manage

I have here several different cans wanted to swell, the middle of the lids rose, although the canned food is completely transparent inside. I put them in the refrigerator, they stood there for several days and ... the lids were pulled back into the jars and now stand in the refrigerator, I will be the first to eat them
mish
Nothing, it's an experience too. But the salty pasta was a success and went great. Not everything will work out ... something goes, but something does not. So I will salt
Nicoletta
Admin, Tatiana, again I am asking you ... can I use 2 oils? a little olive remained. is it possible to dilute it with ordinary (odorless)? if this is stupidity, then sorry, I just really don't know if it is possible to combine them?
Admin

You can also combine oils. But I prefer olive oil more, it crystallizes in the cold, becomes white and thick, and thus preserves the product. The vegetable oil remains just liquid.

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