Pickled chilli

in olive oil

Chillies, 10 large red

Garlic, 2 cloves

Salt, 2 tsp

White wine vinegar, 2 tsp

Oregano, a few sprigs

Olive oil, 1 cup

Carefully slice the chilli’s into small discs and the garlic into small pieces and sit in a colander over a bowl. Be careful not to touch the seeds or any juice from the chilli or it may burn.

Sprinkle the salt and the wine vinegar over the chilli’s and stir with a spoon. Leave to sit for 24 hours, stirring occasionally.

Find a small jar and put the chilli’s and garlic inside with the oregano. You don’t need to keep the liquid that’s caught in the bowl or don’t need to rinse them!

Pour olive oil over the top until the chilli’s are submerged and leave to sit for a few days before eating.

These are nice on nearly everything and taste much better than dried chilli flakes. I like to eat them on toast, eggs, pasta, meat, fish, vegetables. They also make a great gift for friends.

Keep in the fridge and as long as the chilli’s are submerged in olive oil, they will keep for a very long time.

Note:

This made one small jar, but if you want to make more double or triple the recipe.

And add any herbs you like.