hot chilli pepper products

[matew90]

Hey everone,
i have decided to open this topic cause im like everyone in this forum big fan of heat and taste of hot peppers. Im reading your critics and advices over 2 year and in that time i made my fermented hot pepper which i consider to be product of this forum.
 
My next chalenges are to make hot flavoured oil, hot pepper stuffed with cheese, olives stuffed with peppers .
 
So i im making few pappers about tj+his items , if anybody have some experience with this please share it with others

 

[JohnsMyName]

Hi matew,
 
I make stuffed hot peppers and they come out absolutely amazing. I grow Cherry peppers just to make them. Here's what I do...
 
Cut stem/caps off of peppers but leave guts in them. 
Pickle them in your favorite pickling solution in the fridge for 3 weeks. (I can PM you mine if you like)
Once pickling is done, remove from liquid and scoop the guts out with a small spoon. 
Pack the bottom with a little Prosciutto (or any very thinly sliced salt cured meat).
Then cut a small piece of sharp provolone (or any hard salty cheese) and wrap with a little meat to securely stuff into pepper.
Once they're all stuffed, put them in a jar (top side up so air bubbles can rise) and fill with olive oil.
**Put a couple of bay leaves, couple of sprigs of rosemary, 5-6 smashed garlic cloves in oil and let sit for a week in the closet then enjoy!
 
**Note** The olive oil will preserve the peppers and meat/cheese at room temperature because they are either pickled or cured and no air can get to them. The same cannot be said for the rosemary and especially the garlic. Botulism is said to love garlic and thrives in an anaerobic environment. Without going too deep into this, I've never had a problem with them in the oil for weeks, but technically this is not the correct way to preserve food, so I do not recommend anyone else do it this way (although like I said I do and it's fine, but getting someone very ill is not cool). A better method to get the flavors into the oil safely would be to add the bay leaves, rosemary and garlic to the oil ahead of time and heat it up on the stove for a bit then thoroughly strain it out, essentially infusing the oil and not leaving anything for nasties to live on.
 
Here's a jar from my end of summer harvest
 

 

 

[dragonsfire]

Very nice! I use allot of Olive oil to preserve and have had no problems. However yes one does have to be careful, home made Truffle oil can make one very sick due to the fuguses living in the soil. As for Garlic that also has molds at times I would soak them in Vinegar before adding to the Oil

 

[simon04]

That jar looks great. Goot tip on botulism btw.

 

[matew90]

good post Johnsmyname I have a quest for you is this shelf stable,how much will it be stable on the room temperature