Surely, you have seen in supermarkets beautiful and elegant jars with dried vegetables - tomatoes, peppers in vegetable oil. If you have not decided to buy and try this strange delicacy for us, then I suggest you cook it yourself. In the fall, in the season, it won't cost anything. And in winter, on New Year's Eve, opening a jar of dried pepper, you will understand that the work was not in vain, and there is little that can compare on the festive table with this spicy dried miracle. It is ideal for salads, second meat and vegetable dishes.
Ingredients
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Instructions
- Sort out the hot red pepper (Chili), wash it.
- Cut into pieces about 2 cm long.
- Put the pepper on a baking sheet and send it to the oven. Dry it at a temperature of 50-60 degrees until the pepper softens and loses a lot of weight. Do not over-dry it. When squeezed with fingers, the pepper should no longer release juice, but, at the same time, it should remain quite soft.
- We put the pepper in a sterilized jar (you can keep it in the oven for 10 minutes at a temperature of 120-150 degrees). Heat the vegetable oil (calcined) in a saucepan, cool it slightly and pour it into a jar with pepper.
- Close the jar with a lid, cool it and send it to the refrigerator on the top shelf for storage.
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