Ingredients
- 1 pound fresh hot cherry peppers
- 1 cup plus 2 tablespoons extra virgin olive oil, divided
- 1 cup water
- 1 cup cider vinegar
- 2 tablespoons salt
- 4 cloves garlic, minced
- 1/2 teaspoon crushed red pepper flakes
- 1/2 teaspoon freshly ground black pepper
Chef notes
I put these peppers on everything! They are spicy, tangy, salty and savory all at once. They also add a pop of flavor to grilled meats, salads and even delicious deviled eggs.
Preparation
1.Preheat grill to medium-high heat.
2.Toss the peppers in 2 tablespoons of the oil and grill just until charred but still kind of raw, about 3-4 minutes. Remove from the grill and let come to room temperature. Remove the stems and quarter the peppers.
3.Bring the water, vinegar, salt, garlic red pepper flakes and black pepper to a boil and pour over the peppers. Let sit in the refrigerator for 3 days, then remove the peppers from the brine and toss with the remaining cup of extra virgin olive oil. These will keep for a couple of weeks refrigerated.
4.Enjoy in a variety of ways!
