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
Total time: 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.