Chili Peppers in Oil

Method

1. Wash the chili peppers under running water and dry them on a clean cloth.
2. Wear gloves for safety. Remove the stems and chop the peppers finely.
3. Place the chopped peppers in a bowl and add a couple of heaped tablespoons of salt. Mix well.
4. Transfer the salted peppers to a fine-mesh sieve (or a cloth). Place a weight on top and let them drain overnight to remove the vegetation water.
5. The next day, place them in the sun for a couple of hours to remove further moisture.
6. Transfer the peppers to a new bowl and cover with vinegar. Let soak for 10 to 15 minutes.
7. Drain the vinegar thoroughly.
8. Sterilize jars in boiling water. Start filling the jars with the peppers, adding olive oil. Remove air bubbles using a utensil.
9. Leave the jars open for about half an hour, then seal.
10. Pasteurize the jars in boiling water for almost an hour.
11. Let the jars rest before tasting.