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Preserving Chili Peppers in Olive Oil - Recipe Method
Learn how to preserve your chili peppers in olive oil so you can enjoy them longer. They're like summer in a jar.
Prep Time
5 mins
Cook Time
5 mins
Total Time
20 mins
Servings: 10
Calories: 185 kcal
Course:
Main Course
Cuisine:
American
Ingredients
- 1 pound chili peppers
- 2 cups olive oil
Instructions
- Clean your peppers thoroughly and dry. Slice them in half lengthwise.
- Roast the peppers in a broiler or on a grill over medium heat until the skins are bubbly and blackened, about 15 minutes. For other methods, see How to Roast Chili Peppers. Be sure not to overcook. Remove and allow to cool. You can also place them into paper bags and allow them to steam to help loosen the skins.
- Skin the peppers and remove the seeds and innards, if desired, though bear in mind most of the heat in within the innards.
- Cut the flesh into thick strips.
- Add the roasted pepper strips to a cleaned, sterilized jar. Pour in enough olive oil to cover, then cover with a tightened lid. Be sure to make airtight.
- Refrigerate immediately.
Cup of Yum
Notes
- Will last a couple months or longer. If using garlic or herbs to flavor the oil, it will only last a week. Keep refrigerated.
Nutrition Information
Calories
185kcal
(9%)
Carbohydrates
31g
(10%)
Protein
4g
(8%)
Fat
6g
(9%)
Sodium
41mg
(2%)
Potassium
848mg
(24%)
Fiber
13g
(52%)
Sugar
18g
(36%)
Vitamin A
12015IU
(240%)
Vitamin C
14.3mg
(16%)
Calcium
20mg
(2%)
Iron
2.8mg
(16%)
Nutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 185
% Daily Value*
| Calories | 185kcal | 9% |
| Carbohydrates | 31g | 10% |
| Protein | 4g | 8% |
| Fat | 6g | 9% |
| Sodium | 41mg | 2% |
| Potassium | 848mg | 18% |
| Fiber | 13g | 52% |
| Sugar | 18g | 36% |
| Vitamin A | 12015IU | 240% |
| Vitamin C | 14.3mg | 16% |
| Calcium | 20mg | 2% |
| Iron | 2.8mg | 16% |
* Percent Daily Values are based on a 2,000 calorie diet.