Hot peppers in oil for the winter

We will close hot pepper in oil for the winter according to the old method of preserving confit, confit from French means preservation. So in this recipe we will preserve the benefit and taste of pepper as much as possible, pouring it with hot olive oil. Pickled hot pepper in oil is a masterpiece appetizer for true connoisseurs! Edible from the jar is not only pepper, but also garlic, it becomes so tasty, delicate, with a slight cheeky aftertaste. And the olive oil in which we will prepare the pepper has a simply stunning aroma and taste.

Ingredients:

• Red chili pepper - 7 pieces;
• garlic - 2 heads;
• rosemary - 2 branches;
• bay leaf - 2 pieces;
• olive oil - 250 milliliters.

Step-by-step recipe for hot pepper in oil for the winter

1. Peel and place the garlic in a saucepan, adding a sprig of rosemary and a bay leaf to it.
2. Pour the olive oil into the garlic and bring it to a start! boil, then make the smallest fire possible and simmer the garlic for 20 minutes.
3. Remove the saucepan from the fire, catch garlic and rosemary from there, putting it in a prepared jar, which immediately close the lid.
4. Now in the oil you need to put hot pepper, also bring to the boil, then simmer for 10 minutes over low heat.
5. We shift the pepper to garlic and rosemary, pour it with hot oil.
6. Cork the jar with a lid, allow to cool and refrigerate.

You can try hot pepper in oil with garlic immediately, slightly salting it with a slice of black bread. And you can add it to your culinary masterpieces, and use the flavored oil that we have to use for dressing salads, as well as season the bruschetta.

Delicious blanks!