Dried peppers at home. Dried pepper recipes Dried hot pepper for the winter

Ingredients:

whole dish - 1118 kcal.
in 100 grams - 373 kcal.

Dried peppers at home for the winter

A few years ago, the fashion for sun-dried tomatoes came to us from the Mediterranean countries. We bought small overseas jars of this blank in the store, savored every bite and regretted that we could not afford to consume such a delicacy every day. Later, the housewives learned how to cook such tomatoes on their own, using a simple home oven as an assistant. Now in almost every refrigerator you can find a jar of homemade sun-dried tomatoes. But not everyone knows that other vegetables (and even fruits) can be harvested in this way.

Try to prepare a few red, ripe autumn peppers, and you will feel like a real "culinary sorceress", able to please and surprise your loved ones with real masterpieces.
You can add dried peppers to salads, pies and sauces, serve them with meat, fish and croutons.
Due to the fact that cooking spicy dried peppers for the winter does not require special culinary skills, even an inexperienced housewife can make them. Therefore, feel free to take on the manufacture of this real “masterpiece of taste and aroma”.

Ingredients per 300 ml:

• 1 kg of red pepper;
• oregano, savory, rosemary;
• allspice and black pepper, cloves;
• salt;
• olive oil (70 ml);
• 3-4 cloves of garlic.

How to cook delicious dried peppers

Turn on the oven at 100-120 degrees, let it warm up in advance. We will also cook peppers at this temperature.
Try to choose meaty, brightly colored and ripe peppers from the market. When you get home, rinse it gently, wipe it dry with a paper towel, and use a sharp knife to remove the core with seeds from it.
Cut juicy peppers into large pieces.

Sprinkle each pepper with salt and herbs, place in a mold.

Cook the peppers for 4-5 hours, turning each piece from side to side from time to time, the temperature in the oven should be about 80 degrees.

Peel the garlic from the husk and cut it into strips.
Place dried peppers, spices, and garlic tightly in a thoroughly heated jar.

Slowly pour the oil into a glass container in a thin stream, close it with a lid and refrigerate.
Store spicy dried peppers in the refrigerator for 2-3 months, if you cook the pepper in September, then it can “live” until December, unless of course you eat it earlier.

Dried tomatoes at home

Having once tried dried tomatoes, you will not be able to forget this amazing taste.

This is the only type of tomato preparation at home that can be classified as a delicacy. Half a tomato on browned toast is a chic addition to any dish. In southern European cuisine, sun-dried tomatoes are added to the dough when baking homemade bread, pizza toppings or lasagna cannot do without them.

• tomatoes - 2 kg.
• garlic - 100 gr.
• vegetable oil- 200 ml.
• salt - 1 teaspoon
• dry Provence herbs - 2 tablespoons.

Cooking sun-dried tomatoes at home

Dried in the oven can be medium-sized fleshy elongated tomatoes. They make beautiful soft "boats" filled with hot spices. The pulp of large fruits contains too much juice; during the drying process, the slices of such tomatoes are wrinkled, and sometimes even charred.

Two kilograms of these vegetables is enough to fill one standard baking sheet. Vegetables are sorted out: only hard specimens are left, soft and damaged fruits are set aside.

Wash the tomatoes and cut in half.

With a teaspoon, take out the seeds along with the watery pulp. But you can’t get carried away, the hard flesh adjacent to the skin should remain intact.

Tomatoes are salted, showing prudence: a couple of three grains of salt is a sufficient norm for each half. If the tomatoes are salted, the taste of the workpiece cannot be corrected. The lack of salt is easily compensated for at the final stage.

The garlic is peeled, the cloves are passed through a press.

Chopped garlic is mixed with ready-made dry seasoning. A set of Provence herbs is usually used in factory-made dried vegetables. It is easy to make your own spicy composition, you can take marjoram, basil, dill, dried hot red pepper. Any arbitrary combination is allowed.

Put 1/5 teaspoon of the spiced garlic mixture into each half. The baking sheet is covered with cooking paper, stuffed halves are laid out on top.

The minimum temperature is set in the oven, for many models of gas stoves it is 110 degrees. Tomatoes are dried for 3-4 hours, the oven door should be ajar. If a lower temperature can be set, the time should be increased.

Ready fruits darken: the skin is wrinkled, the pulp loses moisture. But sun-dried tomatoes should not become dry, stuffed halves remain soft. Hot "boats" can be salted to taste.
Sun-dried tomatoes are put in a sterilized jar, packed tightly. Almost all fruits will fit in one half-liter jar.

Vegetable oil must be heated without boiling. Use sunflower or olive oil. Hot oil is poured up to the shoulders, the jar is covered with a sterile lid, the cooled workpiece is placed in the refrigerator.

Sun-dried tomatoes at home are stored in the refrigerator for 2-3 months.

Over time, vegetable oil will be saturated with spices, it will become spicy and tasty. When the tomatoes leave the jar, the oil can be used to dress vegetable salads.

Dried tomatoes for the winter at home

Today I will tell you how to cook sun-dried tomatoes at home. This is not only an amazing snack on its own, but also a versatile ingredient for preparing all kinds of homemade dishes. Dried tomatoes go well with meat, fish, pasta, they can be added to salads and homebaked bread, make sandwiches with them.

Sun-dried tomatoes cooked at home are unusually fragrant and tasty. And the oil in which they are stored can be used as a salad dressing. And home-made sun-dried tomatoes are much cheaper (probably even dozens of times) than a store-bought product. Yes, and we will cook them on the basis of our own tomatoes - without nitrates, pesticides and other harmful substances.

The only thing that upsets me a little is that there are not enough sun-dried tomatoes. For example, I have from one and a half kilograms fresh vegetables there were only about 180 grams of dried. That is why I highly recommend making a lot of this delicacy product at once - you will not regret it!

Ingredients:

Tomato (1.5 kilograms) Olive oil (100 milliliters) Rosemary (2 sprigs) Oregano (dried oregano) (0.5 teaspoon) Salt (0.5 teaspoon) Garlic (2 cloves) Ground black pepper (1 pinch)

whole dish - 1118 kcal.
in 100 grams - 373 kcal.

Cooking step by step with photos:

To prepare homemade sun-dried tomatoes, we need the following products: fresh selected tomatoes, olive oil, fresh garlic, rosemary, oregano, salt and ground black pepper. Regarding the variety of tomatoes: in general, it is recommended to take tomatoes of the Slivka variety, but I think that absolutely any medium-sized ones will do. The main thing is that the walls are thicker. Olive oil is expensive, so you can buy any other vegetable oil or mix olive and sunflower in half. Rosemary, of course, is better to take fresh, but if it is not available, dry is also great. In general, you can immediately buy seasoning Provencal herbs is one of the best options. Adding garlic or not is a matter of taste and personal preference, but for me personally, I can’t do without it.

We select the most beautiful, ripe and whole medium-sized tomatoes. Wash them and dry them with a towel. Cut each lengthwise in half or into 4 pieces. With a spoon, take out the middle with seeds. We cut off the place where the tomato was attached to the twig. Whatever you remove from vegetables can be used in cooking tomato sauces. By the way, here is the homemade recipe. tomato paste for the winter - I added the pulp there.

The amount of fresh tomatoes indicated in my recipe is for 1 standard baking sheet. We cover it with baking paper and lay the tomato slices cut side up. Lay fairly tightly in one layer, as they will shrink significantly in the drying process. Sprinkle tomatoes with salt and ground black pepper. Drip a little vegetable oil into each slice. Turn on the oven to the lowest setting. I don’t know how many degrees you have, but it should be no more than 80-90. Dry the tomato slices with the door not completely closed until the moisture evaporates, and the tomatoes become dense, but at the same time elastic. That is, they will bend, not crumble. Depending on the temperature, the cooking time for homemade sun-dried tomatoes can vary from 5 to 10 hours. It is not necessary to do everything at once - you can dry them for several hours in the evening, leave them in the oven turned off overnight and dry them in the morning.

A few hours later (it took me about 2.5-3), when the tomatoes have already dried by about half, sprinkle them with fragrant herbs. I have oregano and rosemary. We put it back in the oven and bring it to readiness for a few more hours.

Then treat yourself to a dried treat.

You will need to pick good grade, prepare the pepper for drying, and set the desired mode. Such pepper can be stored almost the entire cold season in several ways.

Benefit

What are the benefits of dried peppers?

Dried sweet pepper preserves almost all vitamins and minerals involved in the development of the body, maintaining reliable immunity and protection against beriberi.

This is possible thanks to a complex of vitamins A, groups B, C, E and PP, as well as phosphorus, potassium, calcium, magnesium, manganese, sodium and iron.

Regular use dried pepper activates the digestive system, strengthens hair and nails, improves eyesight.

Useful material, contained in sweet peppers, normalize the work of the cardiovascular system, reduce the risk of blood clots, thinning the blood, and strengthen the walls of blood vessels.

Pepper also brings invaluable benefits to the condition of the skin and mucous membranes.

Energy value and calories Dried Peppers: There are approximately 118 calories per 100 grams of dried sweet pepper.

Vegetable preparation

How to prepare pepper for drying? To get started, select suitable instances of bell pepper. They should be sweet to taste, with bright red or yellow coloration. Make sure vegetables not overripe, there are no wrinkles and spots on the skin. In thickness, you need a juicy, fleshy pepper, with a dense layer of pulp inside.

After the vegetables are thoroughly washed, leave them to dry slightly on a paper towel. Large vegetables are cut into quarters, and medium-sized ones are cut into halves. Thin films and seed box carefully cut out.

In some cases, it is advised to cook skinless which will make the taste more intense and tender.

Peppers will peel easily if Keep it in boiling water for 2-3 minutes and the same amount of time to cool in the cold. Using a knife, you can carefully pick up the skin and easily remove it from the pepper.

Before you start drying, pepper can either be lubricated or left without oil at all. Fits like normal sunflower, and olive. To enhance or give pepper a unique taste, apply various spices. Sprinkle the slices with salt, black or red pepper. You can also add marjoram or dried basil to taste. About that, you can find out from our article.

Almost any mixture of aromatic herbs for cooking can make a dried pepper recipe. unique. If you sprinkle some pepper Sahara, from this it will become even sweeter and piquant. Thin slices of chopped garlic can be placed in the notches of pepper to give witticisms.

Choice of technique

How to cook dried peppers at home for the winter? You can use various types of home appliances, one of which is oven.

Better to use electrical oven as it heats up faster and more evenly. The oven and electric dryer.

At what temperature to dry peppers? Dried pepper optimally at maximum moderate temperature, which depends on the power of your equipment.

On average, you should first set the temperature at 75-80 degrees, then, after one and a half to three hours, raise to 100 degrees. After that, the pepper is briefly pulled out on a baking sheet or a cooling rack (for 20-30 minutes), and returned back to the oven for additional 40 minutes or an hour.

How to determine readiness? By appearance pepper lightly will darken, the grid will appear wrinkles on the skin, and the pulp is about one third will become thinner.

The slices will be dry elastic to the touch, but not too hard. If you overexposed pepper, it will be excessively dry and brittle, and almost all the moisture will evaporate.

If the pepper has not yet become flexible and has not lost enough mass, leave it to cook for more for 20-30 minutes in the oven.

Ways

How to make dried peppers in the oven? On the lowest fire, if there is such a function, set the mode "convection" or ventilation. It is necessary that the air circulates freely inside, and excess moisture is unhindered. evaporated. To do this, a slightly ajar oven door will do, and condensate will not accumulate inside.

Unfolded on the opposite side parchment paper which, if desired, can be soaked in oil. Peppers are stacked with the peel down, forming small "boats" so that the seasonings remain inside.

FROM ajar door the pepper is dried for an hour and a half, cools briefly, then warms up again in the oven for 40 minutes.

Do not immediately remove the pepper from the oven - leave it for a while inside. Dried peppers are best preserved when they are finally cooled down.

How to cook dried peppers in an electric dryer? Sliced ​​peppers are laid out in one layer on a special grid or grate, so that between the pieces there is little space.

The product must not be allowed stuck or burned- once every half an hour you need to stir and turn the slices. Desired cooking temperature 75 degrees. With active blowing and careful supervision, the pepper will be ready later 3-4 hours.

How to make jerky bell pepper for the winter in the microwave? Curing peppers in the microwave is a difficult process.

The vegetable needs access to fresh air so that the pepper does not boil in its own juice, but systematically loses excess moisture.

First, the pepper is washed, cut into slices and cleaned of seeds and thin partitions. Sprinkle lightly on the pepper oils and put in a deep bowl, put in the microwave.

You can cook for maximum power in several visits for five minutes. After the first five minutes, the pepper is removed, and extra juice merges into a separate bowl.

Give some pepper cool down, then repeat the process a few more times, bringing the product to full readiness. Do not forget to pour out the juice that stands out.

Recipes

How to cook dried peppers at home? The most common cooking option is dried peppers in oil for the winter.

Dried peppers for the winter recipe: prepared as in the standard scheme, but each piece of pepper is generously smeared with olive or sunflower oil.

Dried bell peppers in oil - photo:

Watch the video recipe for drying peppers and tomatoes:

Storage of the finished product

How to store dried peppers for the winter? Pepper can be stored in the same oil in which it was prepared, which will allow retain all the rich flavor dishes. In a small sterilized glass jar dried pepper slices are tightly folded and completely poured vegetable oil(sunflower or olive).

Make sure the oil by 2-3 cm exceeds the level of the packed peppers, so that access to air is blocked.

The resulting banks should be stored in a refrigerator and use as needed. The resulting cured product is simply irreplaceable in the preparation of salads or pizza, it can be used ready-made, and also used as a decoration for meat and fish dishes.

By itself, dried peppers are a good snack.

Properly cooked dried peppers will be the guarantor tasty and healthy food which is especially important during the spread of viral diseases.

Pepper will be stored in the refrigerator a little longer if you add a tablespoon to the top of the jar of oil vinegar.

If you find an error, please highlight a piece of text and click Ctrl+Enter.

This is very convenient in the household - during the season you can collect and dry almost any fruit and vegetable, put it in small containers, and use it for a variety of purposes in winter and spring - in soups, sauces, desserts, and in almost any dish.

Everyone has long known that dried and dried foods are flavor enhancers, because only moisture is removed from them, respectively, all other parameters, and first of all taste, acquire a higher concentration. Our distant ancestors actively dried mushrooms, apples, herbs, laurel, spices, etc. Today, a jar of sun-dried tomatoes is considered a delicacy of Mediterranean cuisine, and it’s not at all difficult to cook this luxury at home. I want to show today my proven (and hard-won) recipe for dried delicacy tomatoes and sweet peppers - I have been cooking this way for 5 years, only sometimes I vary the spices ...
By and large, we call them “dried” not entirely correctly, because. this drying process involves the stay of the product in a well-ventilated area with t not higher than 40 degrees. My BaMasha always dried the scavengers that my grandfather brought from fishing - she salted them and hung them on the balcony at a decent distance from each other. The family did not eat this fish, but it always went well for gifts for beer lovers.
With vegetables without special premises, this process is somewhat difficult in our middle lane, so we all adapted to transfer this process to ovens, some even call sun-dried tomatoes, in fact already baked at t = 120C. This is a matter of taste, but it would be more accurate to call this process low-temperature baking, but such are the traditions.
In fact, everything is very simple, but there are some tricky little things, without knowing which a low-quality product is obtained. The bottom line is that the products must be prepared and dried-dry to the extent that you personally enjoy. At least three gradations are known - a) until completely dry, b) until 70% moisture is lost, and c) the so-called salad option, when the tomatoes barely set and lost no more than 30% of their weight. In the first case, the product can be stored for a long time even without additional spices, but it will require further manipulations before use in the form of steaming in oil with liquid. The salad version lives only in the refrigerator and then no more than a month, it is used in salads and on sandwiches. Therefore, for long-term storage(at least until the next season) outside the refrigerator, option b is ideal - dehydrate at a low temperature (50-60C) for about 6-8 hours in convection mode, followed by pouring hot oil. I do exactly that!
My peppers and tomatoes, I get rid of seeds and membranes, I give the opportunity to drain the remaining liquid (I put the halves on paper towels with the dome up) and spread them on a baking sheet with foil + literally a few crystals of large (!) Salt for each slice. If the tomatoes do not seem sweet enough to me (much depends on the weather), then I can add a couple of sugar crystals, but this rarely happens ...


Next, I put it in the oven at 60C, first for 3-4 hours, because Peppers cook faster. I use a dirt one with not the thickest walls ...


By the time of readiness, dishes and spices should be prepared. I sterilize the jars in the microwave with a small amount of water or in the dishwasher, and keep the lids in boiling water for 10 minutes.
As additional preservatives and flavorings, I use garlic (coarsely chopped or finely chopped - a matter of taste), dry herbs and peppercorns (often pink, sometimes black, and sometimes none) ...


Sweet pepper is ready when the petals are twisted and their edges have turned a little black, but the tomatoes at this moment are just salad, you can immediately cook something with them, but I move on ... My tomatoes are fleshy, and they must be continued hang on for the same amount of time. I think it is clear that varieties such as cream or dense cherry are suitable for this technique ...
Now we act at a pace - we need to keep the temperature of the vegetables, quickly pour in hot oil and cork. If at this moment a hitch is allowed, the product will not take place. So, carefully, but quickly, I shift the peppers into hot jar, sprinkling with spices, on top of one lettuce tomato skin down, it is into it that I will pour hot oil and it will “reach”. This has also been proven by experience! The oil by this point should be already well heated, but not boiling, otherwise we will get a volcano, because we have retained some of the liquid in the vegetables. I usually put a couple of paper towels in the sink, put the jars on them, pour the oil over the shoulders with a precise and gentle movement (this is convenient to do using an old coffee cezve with a spout), if the oil doesn’t sizzle at all, then it needs to be warmed up otherwise the trick is storage outside the refrigerator will not work. If you overheated the oil and splashes still fly in all directions, then you should wait 30-40 seconds for it to cool down a bit - too hot oil will burn a couple of upper layers. When I first started learning this technique, I didn’t even have a thermometer, but I empirically established that the correct t oil should only hiss and give such small bubbles ...


Why do you need one slice of tomato? You can, of course, pour on peppers, but there is a chance that they will turn completely black and will be bitter. Checked! It is more convenient to do this in the sink, because. the sink is easier to clean from oil than all other surfaces - no matter how hard you try, a few drops of oil will surely spill past. I put towels, so that later with their help it would be convenient to take out a hot jar. It remains only to roll up a hot dry lid and turn over.
After 3-4 hours, the tomatoes also begin to look like peppers - they curl a little, and in some places they can turn black along the edge ...


We repeat the same procedure as with peppers ... 10 medium tomatoes and 5 peppers + salt-sugar, vegetable oil 150-180 ml, half a head of garlic, 1 tbsp. herbs, pepper to taste. Yield - 2 cans of 0.25 liters.
Try to squeeze 10 tomatoes and 5 peppers into a half-liter jar ...))) Imagine how much taste is concentrated in these little ones ...


And the last thing about tomatoes - I don’t advise very dense packing of vegetables on a baking sheet, the process will increase for another couple of hours at this temperature (60C), and it’s also not advisable to increase it, otherwise it will not be dried tomatoes at all! I tried many times to save time by raising t to 100C - well, the effect is not at all the same! All my friends-acquaintances confirm, who always perceive my mini-mini cans as a big, big gift and are waiting for such happiness next time ... Although the taste and color ...
In exactly the same way, I prepare eggplants - I cut them into petals and washers, dry them for 5-6 hours in convection mode at low t, put them in hot jars, alternating with salt, garlic and herbs, pour hot oil and immediately roll up. They are also wonderfully stored at home, but if you don’t want to use eggplant oil (I know that not everyone loves this combination), then, of course, you need to store it only in the refrigerator!


You can talk endlessly about how to use sun-dried tomatoes, but I use peppers for pesto rosso (they just sound great there), in salads and soups like minestrone. You can very quickly wind rolls with any filling into eggplant petals, if guests suddenly suddenly appeared, and my eggplant washers are great for vegetable sandwiches with tomatoes and cheese, pasta, mousses and sauces.
Bon Appetit everyone!

A few years ago, the fashion for sun-dried tomatoes came to us from the Mediterranean countries. We bought small overseas jars of this blank in the store, savored every bite and regretted that we could not afford to consume such a delicacy every day. Later, the housewives learned how to cook such tomatoes on their own, using a simple home oven as an assistant. Now in almost every refrigerator you can find a jar of sun-dried tomatoes cooked with your own hands. But not everyone knows that other vegetables (and even fruits) can be harvested in this way.
Try to prepare a few red, ripe autumn peppers, and you will feel like a real "culinary sorceress", able to please and surprise your loved ones with real masterpieces.
You can add dried peppers to salads, pies and sauces, serve them with meat, fish and croutons.
Due to the fact that cooking spicy dried peppers for the winter does not require special culinary skills, even an inexperienced housewife can make them. Therefore, feel free to take on the manufacture of this real “masterpiece of taste and aroma”.

TIME: 5 hours

Light

Servings: 8

Ingredients per 300 ml:

• 1 kg of red pepper;
• oregano, savory, rosemary;
• allspice and black pepper, cloves;
• salt;
• olive oil (70 ml);
• 3-4 cloves of garlic.

Cooking

Turn on the oven at 100 degrees, let it warm up in advance, we will also cook peppers at this temperature.
Try to choose meaty, brightly colored and ripe peppers from the market. When you get home, rinse it gently, wipe it dry with a paper towel, and use a sharp knife to remove the core with seeds from it.
Cut juicy peppers into large pieces.


Sprinkle each pepper with salt and herbs, place in a mold.


Cook the peppers for 4-5 hours, turning each piece from side to side from time to time, the temperature in the oven should be about 80 degrees, many ovens do not allow you to lower the temperature below 100 degrees, cook on this, but periodically open the door to release the extra heat.

Peel the garlic from the husk and cut it into strips.
Place dried peppers, spices, and garlic tightly in a thoroughly heated jar.


Slowly pour the oil into a glass container in a thin stream, close it with a lid and refrigerate.
Store spicy dried peppers in the refrigerator for 2-3 months, if you cook the pepper in September, then it can “live” until December, unless of course you eat it earlier.

A few years ago, dried vegetables appeared on the shelves of supermarkets. They quickly gained popularity. Very soon, our hostesses learned to make them on their own. Most often, tomatoes are harvested this way, but dried bell peppers are in no way inferior to them. It can be eaten as a snack, added to salads and soups. Fragrant slices on crispy croutons look especially appetizing.

It is not only very tasty, but also healthy. Store vegetables in oil. This creates an oxygen-free environment, so that the fruits do not decompose. Preparing dried peppers at home for the winter is easy. This can be done in a dryer or oven. Use the recipe with a photo to make it easier for yourself.

Peppers dried in the oven

Ingredients

Servings: - + 6

• bell pepper 2 kg
• allspice peas 4 things.
• ground black pepper 1/2 tsp
• carnation 2 pcs.
• Provencal herbs 1 tsp
• garlic 4 cloves
• salt 1/2 tsp
• olive oil 150 g

per serving

Calories: 89 kcal

Proteins: 1.32 g

Fats: 6.88 g

Carbohydrates: 5.35 g

30 minutes. Video recipe Print

Turn on the oven to warm up to 100-120 degrees.

Wash the peppers, wipe dry. Remove the stalks and seeds, cut into large slices, spread on a baking sheet covered with parchment paper. Sprinkle with herbs and salt, pepper. Put in the oven for 4-5 hours. Lower the temperature gradually to 80 degrees. Turn vegetables from time to time.

Warm up the banks. They do not need to be sterilized. It is enough to hold over the steam from the kettle or put in the microwave for a couple of minutes, after pouring a little water.

Peel the garlic and chop finely. Put on the bottom of warm jars. Put the spices in there. Pack the dried peppers tightly.

Add oil in a thin stream so that the vegetables are completely in it. Send the containers to the refrigerator. Lids fit nylon or screw.

Advice: take for harvesting different varieties vegetables and even use several at once. Red peppers are fleshy and sweetish, green ones are tougher and sharper, and yellow ones are juicy and very tender.




Dried pepper: in an electric dryer

Time for preparing: 30 minutes

Servings: 12

The energy value

• calorie content - 132.25 kcal;
• proteins - 132.25 g;
• fats - 11.98 g;
• carbohydrates - 4.78 g.

Ingredients

• sweet pepper - 4 kg;
• garlic - 4 cloves;
• Italian herbs - 2 tsp;
• hot pepper - 1 pc.;
• salt - 1 tsp;
• olive oil - 550 ml.

Step by step cooking

1. Wash the peppers. Discuss and clean. Remove the skin from the garlic. Chop each clove into thin plates.
2. Cut the vegetable into slices. Place a hot chili pod on one tray of the dryer. Next, distribute the slices of bell pepper.
3. Place garlic on top of vegetables. Sprinkle everything with salt and herbs.
4. Set the dryer to 300 W for 7-7.5 hours.
5. Take out the vegetables. Put on the bottom of clean jars hot peppers with garlic, put Bulgarian slices on top. Heat up the oil and fill the bowls with vegetables with it. Store tightly closed in the refrigerator.

Try making dried peppers and you'll be surprised how much such a simple detail can improve every dish. Not only vegetables will be used. Herb-infused oil can be seasoned with salads or used for marinades. Do not be afraid to experiment and discover new ways of harvesting, because with detailed recipe it's quite easy!

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