- Yield: 12 jars (190 ml)
- Prep Time: 2h 00 min
Italian Chili Pepper Salsa
I found a recipe for Italian chili pepper salsa on the internet at the end of last summer. I was looking for some Italian spreads for inspiration and this is what I came up with. And it's Raw! This salsa is worth its weight in gold in our fridge. The Italians call it "salsa di peperonciny picante".
I liked this recipe especially because at that time chili peppers were in season, which happens to me just about now, end of August and beginning of September. In Italian cuisine these peppers are filled with garlic or sardines.
Another great thing about this recipe is that you can prepare a stock of this spicy wonder for the whole winter and maybe even beyond that. Salsa is suitable with almost any food and it's a massive attack on parasites. :)))) And it's much better than any chemicals.
Well, let's get to it!
Ingredients
- Round red chili pepper - 3 kg
- Garlic - 3 bundles
- Himalayan salt - 3 tblspsns
- Olive oil extra virgin - 300 ml + jar filling
Instructions
As I promised it's simple and SPICY! I adjusted the recipe, but only slightly.
I suggest using some form of gauntlets and older pots, preferably of darker hue, because these babies will color everything. And one more thing I forgot to mention, this salsa is prepares across 2 days, each day takes about an hour of work, depending on your skill level. 😉
1./ Clean the peppers well, cut off the stalk, slice in half and blend them with garlic with a stick blender. Since there is quite a large amount of these ingredients, be ready to blend several portions. You will see depending on the size of your utensils.
2./ Leave the pepper mix to dehydrate through a sieve in the fridge. For today we are done 🙂
3./ Second day. Move the pepper mix into a larger bowl. Do not waste the remaining juice, put it in the fridge in a jar, you can use it for cooking. Put some salt in it so you can preserve it a little better and let it sit in the cold. Add salt and oil into the bowl and stir.  Fill the jars densely with the salsa. (190 ml) about 1 cm under the lid, pour some olive oil on top and shove it in the fridge. And there you have it, it is done.
Told you it's simple 🙂
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