The members of my family recently bought vegetable combo packs from their local green grocer. Included in the combos, were handfuls of chilies. As no one in my family cooks with chilies, aside from myself, I was instantly rewarded with all of their combined chili purchases. As I already had a good stash of dried out chilies, I decided to preserve these latest additions in oil. I show you how to go about this in today's blog.
I started off by weighing the chilies in my possession. It came to about 300 grams.
I decided to add a decent amount of garlic to the chilies.
My niece showed up just as I was about to start, and promptly volunteered to assist. She chopped the chilies and garlic finely.
It is very handy to have a willing and well-trained helper at hand, aside from benefiting from cheerful company.
This youngster had her own ideas about crushing garlic as she is forever watching the food networks and have picked up a couple of nifty skills in the process.
We decided to add some fresh lemon juice and zest to the chili preserve, although this is optional.
We measured a cup (250 ml) olive oil, an equal amount of vinegar, and salt to taste.
The liquids were brought to the boil.
In the meantime, we cleaned some jars for bottling.
The dry ingredients was mixed together.
It was then added to the pot on the stove top, where it was brought to the boil, before being turned down and left to simmer.
Roughly an hour later, we were ready to bottle the preserves.
Seal the bottles while still hot. Refrigerate after opening.
Marietjie Uys (Miekie) is a published author. You can buy my books here:
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