When I was a child growing up in Italy, I hated chillies with a passion! It was the only spice the family used and I thought it spoiled the precious little food we had.
Times have changed and now, while I use it sparingly, my family and friends love it.
Many have asked how I preserve the chillies, so here is the recipe. Enjoy with Caution! Mary
Select chillies. Wipe clean and remove stalks. Important: Wear rubber GLOVES!
Chop chillies with either a knife or use a food processor, as I tend to do. If the variety of chillies you are using is too hot and you want a milder result, either remove some of the seeds or add a couple of sweet peppers.
Sprinkle layers liberally with salt and leave for 24 hours.
Drain off any liquid and add vinegar almost to cover.
Mix well and leave another 24 hours.
Drain off all liquids and, using your gloved hands, squeeze out as much liquid as possible.
Place in jars, layering with vegetable oil, pressing down on the chillies. Place a small mesh or toothpicks on top to keep chillies below the oil. Olive oil can be used but it will solidify in the fridge. Keep refrigerated and always topped with oil and they will keep for 12 months.
Italian Masterclass 