Hot chili pepper, dried in the oven, in fragrant oil

[curing mixture]

Hot chili pepper, dried in the oven, in fragrant oil

Category: Blanks

Ingredients
Chili pepper hot, fresh
Pepper, salt, sugar	in a ratio of 2-3-5
Olive oil	a little, sprinkle with pepper
FILLING
Rosemary, thyme, basil, garlic, olive oil
White balsamic vinegar (or other wine, apple cider vinegar)

Cooking method

• There is a large bag of red chili peppers in the fridge ...
• And what to do with it, if almost all the blanks are finished
• Why not wither it in the oven and fill it with fragrant oil? Of course!
• After all, I already have experience in preserving chili peppers, and the experience is positive, and the peppers are delicious! And you can use them from simply "having a snack" to adding them to meat and other dishes during their preparation.
• Chili peppers are preferably thick-walled, fleshy.
• Cut the chili pepper in half, remove the seeds with stalks. Cut off excess membranes inside the pepper. Rinse the peppers with water, and fold them in a bowl so that they are cut down and the water flows down.
• But, if you need a special "spice-spice", then you can not remove the seeds and membranes from the peppers, but simply cut them in half))
• 
• Put the chili peppers in a bowl, sprinkle with 1-2 pinches of curing mixture, and drizzle with a little olive oil, mix the peppers.
• 
• I was preparing my curing mixture:
• Make a curing mixture. Grind black pepper with peas, mix with salt (coarse, gray, stone), and with sugar, in a ratio of 2-3-5 parts. Stir the spice mixture until smooth. So, this is what I missed in sun-dried tomatoes: so that it was spicy (pepper), and sweet (sugar), and enough salt! From the proposed scheme of the author of the recipe, I selected the pepper-salt-sugar ratio as 2-3-5. And the very thing turned out, and even a large amount of sugar turned out to be right, it normalized the acidity of the tomatoes.
• For one part, I took a "tablespoon" with a small slide, so I measured pepper-salt-sugar with it. And the pepper must be freshly ground!
• 
• We put the pepper to bake-dry in the oven, convection mode at 120-125 * C, time is about 1 hour. During the cooking process, you can regulate the temperature, reduce it to 110 * C.
• The condition of the peppers should be monitored as they come to readiness. Peppers dry differently, are green and thin-rimmed faster, and can dry out severely. Ready-made peppers can be laid out earlier.
• 
• The finished pepper will look like this:
• 
• Now we are preparing a fragrant oil for pouring pepper and preserving it.
• At the end of the drying, prepare a spicy mixture with olive oil. Rinse the herbs, dry on a towel or in a carousel so that there is no excess moisture. Chop or chop the garlic and rinse with water to remove the white sticky film.
• Add olive oil to herbs with garlic and heat it in microwave for 2-4 minutes until boiling, but do not boil!
• 
• We put dried peppers and spicy oil with herbs and garlic in clean and sterilized jars, alternating layers, and pour a tablespoon of white balsamic on each layer.
• We close the jars with lids, and remove to infuse and ripen. I will keep these canned food in the refrigerator. The yield of finished chili peppers is small, and such peppers are stored very well without sterilization.
• 
• 
• 
• The rest of the oil is spicy, do not pour out! Infused with plums, with garlic, it tastes good by itself, and for bread it is super delicious! Checked personally!))))) Or add to salads as a dressing!
• 

Note

Chili pepper from the "World Snack" series!
Or you can put it in any dishes that require pungency and piquancy
Bon appetit, everyone!

Other recipes pickled chili peppers:

Fillet of hot red pepper marinated (Admin)




Bitter pepper in olive oil (Admin)




Pickled bitter pepper (Admin)



More recipes for blanks in the way drying in the oven, and with fragrant oil:


Dried tomatoes in the oven, in fragrant oil (cooking and canning) (Admin)




Dried prunes in the oven, in fragrant oil (Admin)




Oven-dried sweet pepper in fragrant oil (Admin)

Tanya, well, beauty! There is a lot of bitter pepper still growing. You need to try to cook.

[Angela]

Angela, to your health!
In winter, all peppers, in any form, and especially chili, are very useful.

Wow, how beautiful, Tan !!!

Klaaasno! And if you do not dry, but pour fresh, no one has tried?

[Girls]

Klaaasno! And if you do not dry, but pour fresh, no one has tried?

Girls, THANK YOU!

You can pour it this way, with simple olive oil, I do it - there is a recipe below.

But if you dry it a little, make it hot, and pour it with hot spicy oil, the taste will be richer And a snack in the morning after a holiday or New Year

buy chili and cook it. Tatyana, thanks for the recipe: rose: pepper in the photo: girl_love: it's a pity that the olive oil in the refrigerator turns into an ugly emulsion, for this I don't like it in the blanks that are stored in the refrigerator, I'll cook it with grape seed oil - it's also super, no worse olive in my opinion

[Vera-Nica]

it's a pity that olive oil in the refrigerator turns into an ugly emulsion, for this I don't like it in the blanks that are stored in the refrigerator

Vera-Nica, to your health!
I do not consider this a disaster On the contrary, the emulsion preserves food in a jar well
It is enough to remove the jar from the refrigerator, let it stand on the table for a few minutes, and the butter will melt and become transparent again.
I even have sliced ​​lemons in olive oil (emulsion) since autumn, and they feel great

And I will definitely cook! And I will stop buying such canned food, which we all love very much in the family! And thank you very much for that, Tanya!

How beautiful it is! I went to look at the photo again.

even sliced ​​lemons are in olive oil since autumn

Oh, I'm going to make confit from lemons too. Tanya, did you add aromatic herbs to it? What about salt?

[Larissa]

And I will definitely cook! And I will stop buying such canned food, which we all love very much in the family! And thank you very much for that, Tanya!

Larissa, and thank you! Hopefully homemade chili peppers taste better than store-bought ones

[Natasha]

Oh, I'm going to make confit from lemons too. Tanya, did you add aromatic herbs to it? What about salt?

Natasha, this is not confi.
These are my experiments, and the desire to preserve leftover lemons. Even last fall, I collected the leftovers of lemons in the refrigerator, washed them, cut them into large 0.5-0.7 cm "wheels". I put them in a jar and filled them with olive oil. So they stood in the zero chamber. Used where lemon was needed in marinades for meat, chicken, turkey and so on ... recently added to chicken.

According to this principle, I poured ground ginger on a grater with olive oil - a small jar is well worth it and is always at hand for the marinade

While I finished reading the recipe, I salivated. Well, photoshoot!
In our store, pepper is sold at a normal price, but sellers warn everyone that it is practically not spicy. Buy, or something, yes "ferment" in your opinion ... It will be tasty and not too hot.

poured ground ginger on a grater with olive oil - a small jar is well worth it and is always at hand for the marinade

Here is a bright head! I always lose ginger. Now I know what to do with it.
Tanya, thank you for educating. I always learn so many interesting things from you!

[Linen]

Linen, well, then it is better to "ferment" pepper with seeds, that's just how it will taste vigorous. Wahhhh, what!

Flax, but life itself sometimes tells you how to deal with food, how to keep it - so I fantasize constantly

so I fantasize constantly

And you do it just fine!

And you do it just fine!

Mercissssss ... Thank you for the kind words
I'm going to practice praise

I'm going to practice praise

I'm even afraid to imagine what you think ...

I'm even afraid to imagine what you think ...

Dear viewers, follow the recipes on the screen

Oh hospadya ... I went to get some popcorn ...

Tatyana, I’ve made such a pile of tomatoes, I made 15 kilograms (I froze some of them, I’m afraid they won’t stay in the refrigerator for a long time, and there’s no room there anymore) - thank you very much, I would have done more but ended up in the store at a good price. I decided to take such a swing on the drain, I read a lot of comments from you in that topic - I spit out. The question arose, is it possible to do this in a similar way with eggplants, tell me, please, from my experience

[Tanya]

The question arose, is it possible to do this in a similar way with eggplants, tell me, please, from my experience

Tanya, thanks for the feedback, nice to hear
I didn’t do eggplant like that and I’ll hardly do it - I hate the taste of eggplant in oil, it’s not mine.
I'll try to train in winter, maybe I'll come up with something

For the winter I cover eggplant caviar

Eggplant caviar (for every day and preservation for the winter) (Admin)



and I love them

Fermented stuffed eggplants (Admin)

I have a gas stove problem. Accordingly, the first is the lowest temperature 160 *, the second is the meter ticking, and our gas is imported, expensive.
Yesterday I bought literally 6 pieces of peppers, decided to wither in the microwave for a test.
Did everything according to the recipe, with the exception of herbs. They are dry, Provencal mixture.
Dried on a low wire rack for 5 minutes. at full power, then by prescription.
I didn't have such a small jar for the resulting amount. I put it in 250 g, it turned out half a can.
I hope to eat everything quickly and make more, more

[Natasha]

Natasha, "to try" and this amount is enough Beautiful peppers turned out!
And I slowly try and spend it, it lasts for a long time

[Tatyana]

Tatyana, put the pepper on a sample, there were no fewer cans, in the end it turned out half a can. I read about hot peppers in oil that you can add as you use it, and if tomorrow I buy another kg of hot pepper and wither, do you think I can put it in the same jar? I planned to store it in the refrigerator.

[Marina]

Marina, to your health! Husband loves spicy, appreciated!
Of course it is possible. The pepper was processed, moisture was removed from it in the oven, and the oil with herbs was hot.
Nothing should happen to him, add more to the jar. Store in the refrigerator.

Thanks for the recipe.

Thank you.

[Tatyana]

Tatyanaand I made a pepper, super, very aromatic, thanks

[Olya]

Olya, to your health!
It's always nice to know that the pepper came in handy and came to taste.

Olya, where did you add the pepper, what did you eat it with?

[Tatyana]

Tatyana, so far only for black bread and with hodgepodge, very much. I think it will be good with pilaf.

On little blackie and I really like

[Admin]

Admin, Tanyusha,: rose: take the report! I did it last year, very tasty. I decided to repeat, but in large volumes
I did not divide it in half, cut it slightly from above so that the seeds could be pulled out, and put the curing mixture inside.

And these are jars of sun-dried tomatoes and peppers, I hope that's enough

Tanya thank you very much for the recipes!

[Nadyusha]

Nadyusha, are you laughing? How long will they last for you?

WELL DONE! I cooked such peppers, SUPER!

[Nadyusha]

Nadyusha, are you laughing? How long will they last for you?

WELL DONE! I cooked such peppers, SUPER!

Tanyush, so I have 10 jars of them and peppers and tomatoes, and spicy 4. Just some of them are already in the refrigerator
I will give spicy to my husband right away

Then okay! Serve strictly in portions and by prescription

[Tanyusha]

Then okay! Serve strictly in portions and by prescription

Tanyusha Yeah. Strictly for small portions.The pleasure of stretching.

The pepper turned out to be excellent - very aromatic! Three jars of 350 g came out - I took a sharp thick-walled one - I don't know what the variety is called, but I turned up very well under my arm and next time I will look for just such hot peppers, because they are large, moderately hot and peel quickly and easily. The family has already condemned one jar, the rest I stumbled, I will "give out on holidays", otherwise you will not get ready. Thanks for the recipe!

I took a sharp thick-walled one - I don't know what the variety is called, but I turned up very well under my arm

Where, Natasha? I spent the day yesterday looking for hot peppers in my area - I have not found it anywhere.

[Natasha]

Great pepper turned out - very aromatic

Natasha, to your health! Yes, they are, these chili peppers, no matter how much you cook, but everything is not enough

[Larissa]

Larissa, my husband brought it from the Kalinin vegetable warehouse, but it was at least two weeks ago - I just crawled to report on the results of my culinary experiments according to recipes that I had looked after for a long time. Usually the pepper on the base lies until frost, but of course, it depends on the delivery, there is no way to predict.

[mish]

OK, thanks, mish... I love this recipe very much, I "admired" it above. I will continue to search.

Tatiana, very during the recipe. This year, more than ever, the harvest of hot pepper. But the question. With the door open ajar or with the door closed?

With the door open ajar or with the door closed?

If in Convection mode, the door is closed.
If the normal mode is top-bottom, then open the door about 10 cm.

Thanks for the quick response. I'm already doing it. My family loved sun-dried tomatoes very much, I will surprise them with dried peppers.

Peppers are great even when opened, in the refrigerator.
I do not eat much bitter pepper in its pure form, the jar has been standing for the whole winter and summer, and it will stand without problems

I don’t know how peppers, tomatoes fly away before winter. But I love bitter. I think that he will go to Hurray. Moreover, I often spoil my focaccia with sun-dried tomatoes. I will try to bring a sharp touch to the focaccia. ...

[Natasha]

focaccia with sun-dried tomatoes

Natasha, for forkchchi, pizza, and indeed everywhere, peppers will fit perfectly

These are my problems, for "technical" problems I stopped using pepper in food Only a little bit in stews when cooking