Photo: Annabelle Breakey; Styling: Emma Star Jensen
Total Time
5 Mins
Yield
Makes 2 pints

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.

How to Make It

Step 1

Pack peppers into two pint-size jars and cover with olive oil. Chill at least 2 days.

Step 2

Keeps, chilled, up to 2 weeks.

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