Are you ready to experience a taste of Youngstown, Ohio, right in your own kitchen? This recipe for Hot Peppers in Oil isn't just a side dish; it's a vibrant explosion of flavor that captures the heart of this Ohio city's culinary heritage. It's a simple yet deeply satisfying recipe, perfect for adding a fiery kick to your meals or enjoying as a delicious snack. Whether you're a seasoned cook or a kitchen novice, this easy recipe is guaranteed to become a staple in your home. It's a fantastic addition to your repertoire of quick dinner ideas and healthy meals.
Ingredients:
- 2 pounds hot peppers (a mix of banana peppers, jalapeños, and other varieties is traditional, adjust to your preferred heat level)
- 2 cups extra virgin olive oil
- 4 cloves garlic, minced
- 1 teaspoon dried oregano
- ½ teaspoon red pepper flakes (optional, for extra heat)
- 1 teaspoon salt
- ½ teaspoon black pepper
Instructions:
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Prepare the Peppers: Wash the peppers thoroughly and remove the stems. For milder peppers like banana peppers, you can leave them whole or slice them in half lengthwise. For spicier peppers like jalapeños, slicing them thinly will help distribute the heat more evenly.
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Sterilize the Jars: Clean several half-pint or pint-sized mason jars thoroughly and sterilize them by boiling in water for 10 minutes. This ensures a longer shelf life for your delicious homemade creation.
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Combine Ingredients: In a large bowl, gently toss the peppers with minced garlic, oregano, red pepper flakes (if using), salt, and pepper.
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Pack the Jars: Carefully pack the pepper mixture into the sterilized jars, leaving about ½ inch of headspace at the top.
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Add the Oil: Slowly pour the olive oil over the peppers, ensuring they are completely submerged. This prevents spoilage and keeps them crisp. Leave that ½ inch headspace.
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Seal and Process: Securely tighten the lids on the jars. For optimal shelf life, you can process the jars in a boiling water bath for 15 minutes. This step is optional but highly recommended. If not processing, store in the refrigerator and consume within 2-3 weeks.
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Cool and Store: Allow the jars to cool completely. Once cooled, check the seals to ensure they're airtight. Store in a cool, dark place.
Tips for Success:
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Pepper Selection: Experiment with different types of peppers to find your perfect blend of heat and flavor. Start with milder varieties if you're unsure about your spice tolerance.
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Oil Choice: Extra virgin olive oil adds a delicious fruity flavor and is ideal for this recipe.
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Spice Level: Adjust the amount of red pepper flakes to control the heat. You can also add a pinch of sugar to balance the acidity of the peppers.
Delicious Variations:
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Garlic Lovers: Add more garlic! A generous amount of garlic will enhance the flavor profile.
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Herb Infusion: Experiment with different herbs, such as basil, thyme, or rosemary, for a unique twist.
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Citrus Zest: Add a little lemon or orange zest for a bright, refreshing flavor.
Nutritional Information (per serving, approximate):
- Calories: Around 150-200 (depending on pepper type and oil amount)
- Fat: High (primarily from olive oil)
- Carbohydrates: Low
- Protein: Low
This homemade recipe for Hot Peppers in Oil is not only a delightful addition to your pantry but also a fantastic gift for friends and family. Enjoy this taste of Youngstown, Ohio, and share the deliciousness!