Youngstown Peppers In Oil Food

PEPPERS PACKED IN OIL

Steps:

• Start by cutting the peppers into 1 inch strips and pat them dry with a towel. Place the pepper strips in a colander, sprinkle them with coarse salt, and place the colander over a bowl. Allow the peppers to drain overnight.
• Using a towel, wipe the salt from the peppers, and set aside.
• Sterilize four 8 oz. jars and their lids by boiling them in a large pot of water for about 15 minutes. Using tongs, remove the jars and lids from the water, and set them on a dry surface.
• In each jar, place 3 peppercorns, 2 cloves garlic, 1 sprig of basil, and 1 sprig of oregano or marjoram. Evenly divide the pepper strips among the jars and completely cover with olive oil. Wipe clean the rims of the jars and seal with their lids. Label and date the jars.
• Keep in a cool place or in the refrigerator for several months.
• Serve as part of an antipasto platter, add to salads or sandwiches, and the oil can also be used to flavor dressings or drizzle on bread.

FRESH ITALIAN PEPPERS IN OLIVE OIL

Steps:

• Heat a large skillet over medium heat, I prefer to use a cast-iron skillet. Add 1 cup of quality extra virgin olive oil to the heated skillet. bring oil up to a medium heat level.
• Add separated, skin free garlic cloves to olive oil, 1 tablespoon of dried Italian herbs. Reduce heat immediately to lowest heat setting, cook 2 minutes and remove from burner.
• Let infused garlic and hot pepper seed oil set for at least 4 hours to overnight before using.
• Place pre-made garlic and hot pepper infused oil in a large metal skillet over low- medium heat till oil is hot.
• Add 2 pounds of freshly sliced sweet multi-colored peppers in the heated garlic and hot pepper seed infused the oil, along with kosher salt and freshly ground pepper to taste, cook for about 3-4 minutes. Remove from heat immediately.
• Place in a glass serving the dish and serve while still warm with crusty Italian bread.
• May be kept safely in the tightly sealed container by adding 1 teaspoon of white vinegar, and storing in the refrigerator for up to 5-7 days.

SAUTéED SHISHITO PEPPERS: SUMMER'S BEST NEW BITE

Steps:

• Here's what you do. Heat a little olive oil in a wide sauté pan until it is good and hot but not smoking. Add the peppers and cook them over medium, tossing and turning them frequently until they blister. They shouldn't char except in places. Don't rush. It takes 10 to 15 minutes to cook a panful of peppers. When they're done, toss them with sea salt and add a squeeze of fresh lemon. Slide the peppers into a bowl and serve them hot. You pick them up by the stem end and eat the whole thing, minus the stem, that is.
• You can probably do fancier, cheffy things with them, but they're terrific like this. For variety, I sometimes use a little toasted sesame oil instead of olive oil and finish them with togarashi. If you have leftovers, an unlikely event in my experience, chop off the stems and put the peppers in an omelet or some scrambled eggs.