Peppers in oil are a classic Italian appetizer, perfect to serve during an aperitif or as an accompaniment to cheese or cured meats. They are sweet peppers of different colors, subjected to a preservation process in olive oil, wine vinegar, garlic, and chili.
Take some firm peppers, wash them, remove the core and seeds, and cut them into thin strips.
Boil in a saucepan 100 cl of vinegar with 100 cl of water and salt, bring to a boil and add the peppers.
Cook for a few minutes, then drain and let cool.
Pack them into jars tightly, adding chopped garlic, chili, and parsley.
Cover with oil and wait a day before closing to allow the oil to settle, and if necessary, add more oil.
Store for 15 days before enjoying.
Bowl
Knife
Glass jar
Italy
| Energy (kcal) | 20.99 |
| Carbohydrates (g) | 3.92 |
| of which Sugars (g) | 3.3 |
| Fat (g) | 0.21 |
| of which Saturates (g) | 0.05 |
| Protein (g) | 0.77 |
| Fiber (g) | 0.99 |
| Sale (g) | 0.02 |
