Mami Camilla’s Marinated Chili Peppers Recipe
Fresh red chili peppers
While studying in Italy last year, I stayed at the charming Hotel Soleluna, a bed & breakfast in Sorrento connected to the Mami Camilla Cooking School. This was not only my home for three months, but also where I took my cooking classes and spent most of my time while completing my externship. Every night after class, we would sit and enjoy the dinner we had prepared along with each other’s company. Laughter, delicious food and wine were always present at our dinners, as well as a jar of homemade, marinated chili peppers. These Peperoncini Sott-Olio (literally peppers covered in oil) were the perfect amount of tang and spiciness that this girl from Louisiana, cooking in Italy was searching for. Wonderful with an antipasto plate, roasted fish filet, even pasta courses and meats, I became addicted to these spicy wonders, and quickly! I was excited to make these jars of lovely red peppers at home, to keep around for, well, just about everything. If you like to add a spicy bite to your food, these lovely Italian marinated peppers are easy to make and truly delicioso.
Step 1: Salting the sliced chili peppers overnight
Step 2: Marinating the peppers in a mixture of white wine and vinegar
The finished product; the marinated peppers in extra virgin olive oil
(To view this recipe, click on the blue title of the blog post above*)
Mami Camilla’s Marinated Chili Peppers
- PREP TIME:
- COOK TIME:
- TOTAL TIME:
- DIFFICULTY: medium
- RECIPE TYPE: Condiment
- red chili peppers, sliced into rings
- Kosher Salt
- dry white wine
- white wine vinegar
- extra virgin olive oil
- Place the sliced chili peppers on a flat surface and sprinkle with kosher salt. Cover with plastic wrap and refrigerate for 24 hours.
- On the second day, place the salted pepper rings on paper towels, ball the towels up and moisten with water; squeeze the liquid from the salted peppers. Place the squeezed peppers in a Tupperware and cover with 1 part white wine, 3 parts white wine vinegar. Cover and allow to sit in the fridge for 24 hours.
- On the third day, drain the vinegar and wine from the peppers, place the peppers in sterilized jars, and cover with extra virgin olive oil. Allow to sit for at least 24 more hours in the oil before enjoying. Store the jarred, marinated peppers at room temperature, preferably in a dark place like your pantry.
Published on by Personalchef07
Posted by Anna Scott, a graduate of Culinary Arts at Le Cordon Bleu College of Culinary Arts in Atlanta, GA and experienced an incredible 3-month culinary externship in Sorrento, Italy, personal chef, food blogger.