Photo: Annabelle Breakey; Styling: Emma Star Jensen
Serve these zesty little Spanish peppers as snacks, toss them into salads, or use as a topping for pizza. As for the flavorful oil, brush it on grilled bread, whisk it into salad dressings, or use it for scrambling eggs.
Makes 2 pints
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About 2 cups extra-virgin olive oil
Total: 5 Minutes
Pack peppers into two pint-size jars and cover with olive oil. Chill at least 2 days.
Keeps, chilled, up to 2 weeks.