*cooking peppers at about the half way point to being finished*

This is a simple recipe that is a staple of my fathers, hence the name “Joe’s Peppers”. I say staple because you can almost always open my parents refrigerator and find a jar of these peppers at the ready. They make an excellent sandwich condiment, the perfect topping to cheese, a sharp addition to a crusty baguette, something zippy to toss into a pasta right before serving, a way to wake up scrambled eggs… I could go on.

The beauty of this recipe is it’s simplicity, versatility and it’s shelf life. The peppers are confit-style; slow cooked in lots of olive oil, and once contained and refrigerated are somewhat preserved and will last up to a month or more though my guess is they will be eaten before that time. The preferred pepper you want to look for is the Italian long hot. Each time I make these the batch varies in heat. A replacement for long hots is Anaheim peppers. They can also be substituted by cubanelle peppers or the pepperoncini to achieve similar levels of spiciness and tanginess.

RECIPE

5-6 long hot peppers

2 garlic cloves, chopped

1 teaspoon of dried oregano

1.5 teaspoons of dried onion powder

large pinch of salt

freshly cracked pepper to taste

1/4 cup of olive oil
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add oil to a frying pan over low to medium heat
slice the peppers in rings and add to the pan including the seeds but with tops/stems removed
chop garlic and add to peppers along with oregano, onion powder, pepper & salt
stir occasionally and press the peppers into the oil with the back of a spatula cooking until the peppers start to darken and wilt in the oil
let cool off heat and transfer to an air tight container or ball jar
enjoy on everything

recipes

joe's peppers