Recipe Details
- Difficulty: Easy
- Yield: Approximately 1 1/2 cups
- Nutritional Information per Serving (1 of 12): Calories 161, Total Fat 18 g, Saturated Fat 2 g, Carbohydrates 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g, Cholesterol 0 mg, Sodium 62 mg
Ingredients
- 2 to 6 chili peppers, depending on your desired heat level
- 1 teaspoon kosher or coarse salt
- 1 cup olive oil
- 1/3 cup cider vinegar
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Instructions
- Remove the stems from the peppers and roughly chop them (seeds included for maximum kick!). Toss into a 1-pint shaker jar with the salt, olive oil, and cider vinegar. Seal tightly, shake vigorously, and store at room temperatureit stays fresh for about a month. Shake before every use to reignite the flavor explosion!
- Craving a milder vibe? Roast the peppers uncovered in a low oven (around 300F) for 15 minutes, cool until handleable, peel off the skins, then proceed as above. Dive in and taste the Mediterranean magic!
