The best technique I've found for this is to: 1. Line a baking sheet with aluminum foil. 2. Flat out the peppers by first removing the cap and the bottom, then remove the core. You will end up with a hollowed-out cylinder that you can spread out into a single wide ribbon by making a single cut into one edge. 3. Place flattened out peppers onto the baking sheet with the aluminum foil, skin side up, do not overlap. 4. Place them under the broiler of your oven for 10 minutes or so, until the skin is properly blackened. 5. Remove baking sheet from oven and fold the aluminum foil into a tent so steam won't escape, trapping the blackened peppers inside, until peppers are cool enough to handle, about 15 minutes. 6. Peel peppers and proceed to marinade however you want. This way: - You don't need to turn the peppers around in the oven - You don't need a separate container for the peppers to sweat in - The skin will blister much more evenly - They are easier and less messy to peel because you are dealing with a flat surface - You won't get any plastic smell in your kitchen that is likely to happen if you sweat the screaming hot peppers in any plastic container, even if the plastic is completely food safe
This is a good technique with many advantages, but you will lose the accumulated juices that are part of the steaming process from the inside out. I think that's why he pointed that part out in the video. They come out a little bit different.
They definitely doesn't taste the same. But they'll make do if you don't care about the quality of the end product. I find that whole fire roasted ones taste the best. I do the same to make Muhammara as well.
Whole peppers steam during cooking and the flavour is not comparable. Use a paper bag to release the skin, but definitely save all juices before skinning and seeding.
Also, the EVOO becomes infused by the garlic and peppers, so you could also use that as a flavored cooking oil after utilizing the peppers....ya know 2 for 1!?
MOUNTAIN CLIMBER i honestly go to taste. I never measure. Try to start light and then put as much as you need. Do the taste test you can’t go wrong with it at the end of the day it is just salt oil garlic and lemon they have pretty distinct flavors so you can tell which one in lacking. (Only one tip don’t use to much parsley)
You are so adorable! I learned more from you in 3 minutes than anyone in the cooking videos. I’m now 60 yrs. old and I was also a serious sandwich maker. I worked a famous tourist spot in Pearl Harbor and tourist were back everyday while on vacation. I presented a great plate and tasty sandwich for lunch. I appreciate your education and you love of your sandwich art! You are cute too. You are a double bonus.
When I studied in Italy my italian friend's mom invited me for dinner and she served this. the experience was like 7 years old and just now I crave this and found your video. I'm so going to try this. Thanks!
From my memory, Adam just does what works for him in most situations. I can't specifically remember him preaching that knife skills don't matter (though I could be wrong about that). It's more just, you don't need to stress about it. Stephen and Adam both make the point that you can go as slow as you like. I honestly appreciate both of them for bringing some much-needed humility to the RUclips cooking scene.
That was kinda uncalled for. I don't think he was directing that anyone in particular, but more of the philosophy. Brush strokes don't really matter to an artist, unless it does. Masterpieces have been created by those who live by both philosophies. Peace. Steve, keep doing what you do. I love it.
Adam is the blue collar chef. His videos are for the all-American man that comes home from an 8 hour shift and has to feed 3.5 kids and a wife and make it taste good. Hes not a 25 year old hipster from NJ who moved to Brooklyn after watching jon faverau's chef to start his dream of making a food truck and has time to perfect skills and recipies for 10 hours a day. They both have their appeal but in the end are different. This guy is for when you're feeling crafty on a 3 day weekend and you wanna treat you and your girlfriend to some good food. Adam is when you have 4 hours of freedom before you're back to the grind and want to crank out some good food before you kick back with your nightly glass of whiskey before bed. His recipes dont require things that you have to make 5 days in advance, they dont require some insane technique that will ruin the dish if done incorrectly, it's good, reliable food thats quality usually correlates to the amount of work that you want to put in it. He teaches you how to cook for yourself, your needs, your wants, not specific techniques.
My favorite sandwich I ever had in North Jersey was Chicken Cutlet, Melted Mozz, Broccoli-Rabe, Roasted Red peppers and Balsamic Vinegar... I will be using this method for the peppers! Delicious!
those videos to me are the best, simple 1 ingredient prep so you can easily do it home and use it for whatever recipe you want to and add it to whatever meals you are cooking
Thank you so much for this video. This will be my 3rd year now using this video to preserve peppers in oil. You saved my life! My husband and my son love these peppers! They are like 🪙 gold! 🇮🇹🫑🌶️. Much appreciated ☺️💗
My wife and I received Italian canned peppers exact like this gem of a video. My wife is from the Philippines and we both were so stunned with flavour . Watch more and can more and you with think your in Italy . Amazing 👍🏼👍🏼👍🏼
Made these yesterday and a comment said to add parsley and lemon so I did and it was excellent that day Today, I threw them on a baguette with leftover rotisserie chicken on top fresh cut mozzarella toasted for 3 and a half mins, drizzled a little balsamic vinegar and added sliced basil, smoked paprika, cumin and a couple twists of salt to boot What a sandwich, what flavor, those peppers were a showstealer
Making these right now. What I did was roasted them in the oven at 400f for about 20 minutes then I charred them over the stove top flame as in the video... coming out perfect. Thanks for this recipe. From Long Island
i like that you call it building a sandwich. its true. there is a right and wrong way to build a sandwich. it really does make a difference even with cold cuts, when they arent in the right order or thickness.
One tip... cut the sides off your peppers so they lay flat on the baking sheet and put under broiler...skin comes right off after putting in covered bowl and no dealing with that char
I made these today. Cut the garlic using a razor blade. Instead of broiling, which would probably trigger my smoke alarm, I roasted at 450 for 25 minutes. The jar looks very yummy, looking forward to using them this week! Thank you for an easy way to make your own fresh roasted peppers.
I just made the most amazing sandwich with these peppers. Prosciutto, fresh mozzarella slices, hot capocollo, balsamic vinegar, roasted red peppers on a a toasted hogie roll. Orgasmic.
Btw a great recipe with marinated red peppers is a pesto with hazelnuts (sounds kinda weird but is really delicious) Basically: 2:1 red peppers and hazelnuts Roast the hazelnuts in the pan till fragrant add the strained red peppers, basil , olive oil & maybe parmesan if you want Blend it all together until it's not too chunky anymore, however you like it, done :D Especially with those red peppers, even more delicious :D
@@epiccollision That doesn't answer my question. If you're making pesto and adding marinated peppers, why not just add them straight from the jar? What are you straining off?
I had the same question since the garlic was raw; and so could generate bacteria per my understanding after a few days Normally I see the ingredients all looked on v low head in the olive oil, thereby infusing it as well and killing off the bacteria.
Have you ever pasteurized these peppers to be used in winter time? If yes, could you please let me know if you would add a bit of a vinegar? Thanks for the video. It's great.
Fabulous! Question: Can we preserve the peppers the way you did them for longer term like 1 year & store them in the cold room or even in the refrigerator ? Well done! Have a nice day.
@@karinamendoza2949 Hi Karina, I did the experiment and if you use good quality olive oil, they can be left in jars over at least 6 to 9 months. Adding salt and vinegar will help preserve the contents & add flavour to your roasted peppers. Add garlic with some of your favourite herbs you like as well. I added some oregano, cumin powder along with coriander and it was a great blend. If you use quality olive oil, you don't need to refrigerate. Once opened, should you still have some remaining, simply cap up the unused contents of the peppers in the jar with more olive oil to preserve it for the next time you reuse them for your next snack, lunch or supper. If you do a large quantity batch, like most Italians, many have cold rooms ( "Catina" in Italian ) or wine cellars in the basement to keep them in a cool, dark area to preserve no longer than 1 year. Always label them with a date it was prepared so that you don't exceed 1 year since its production. Hope this helps. Good luck!!
Absolutely stunning piece of Art and so inspirational you are almost like a role model to me😍🌟 I’m a professional chef and I have my own cooking channel as well but I’m so in love with what you do ✨ Good luck and wish the best of everything ❤️
Bonjour, sorry I could not find your name to thank you and ask you a question. I am French; cooking and making sandwiches is dear to my heart. I love your personality that goes well with your clear and simple presentation. My question is: In your professional opinion, can I use your method using cherry tomatoes instead of pepper? I love to experience Grand merci 🥘🌶🍅😋
There was a coffee truck that came around at lunch time at my old workplace that had a roasted chicken and red pepper sandwich. The pepper was so juicy it didn't need any sauce on the sandwich. It was perfect. I miss that truck. They also had a chicken and grilled rapini sandwich that was equally good.
How long can I store the red peppers for? Since I've read there's risk of botulism when you mix garlic and olive oil. Also, should it be stored in the cupboard or fridge? Thanks!
I’ll tell you my brother. Your channel is my new favourite. I’ve been looking for some content that resonates. You are amazing 👊🏽 I really wish your channel grows from strength to strength. I’ve been through it with Babish, Alex aka French guy Cooking and Joshua Weismann. And your channel has the same feel.
Steve, forgive me, I know you know, but I think it is important to underline that a beautiful element of this "dish" comes from the slight smokiness charing the peel gives. Loosen the skin while adding flavour, that for me is the magic of this condiment ! I do an olive oil, balsamic mix 😋
Sorry if I missed this in the post, but, is canning the peppers after jarring them necessary or are they shelf stable? I just did a gallon and 1 pint of them is why I'm asking.
Love the marinated peppers. I'd love to see you make eggplant in olive oil (melanzane sott'olio). I've tried and it has not turned out as well as I'd like.
FYI, you can also use a garlic slicer/press. It is similar to a garlic press but has 2 slots: one for the press; the other has a slot with thin blades that makes thin garlic slices. You can probably get it online. I learned about it from a chef at an Italian resturant that I frequent. Or you can use the method shown in the movie Goodfellas where they slice the garlic with the blade of a safety razor, LOL.
I agree with you on the artistry of sandwich making. The other day I figured out how to make the best constructed hamburger that doesn't fall to pieces after the first bite. And on burgers I like crispy iceberg lettuce leaves, not shredded lettuce. A well constructed hamburger has got to be like a well made taco with all the flavors and textures coming together to make one perfect bite. I take the bun put ketchup on it and a few squirts of mustard. Then I put the burger on the flatter side of the bun, first topping pickle slices. Because they tend to even out the bumpy aspects of a burger giving you a flatter surface. Then the sliced onion, then tomato, then the lettuce. Then the top of the bun. Now here's the trick. The burger at this point is on the plate. When you pick it up, do it so that the rounder fatter top of the bun is on the bottom. That way any juices that would besot the flatter part of the bun is soaked up by the rounder fatter top part of the bun. That's my method and I stand by that. You need to invest in one of those rotisserie roasting baskets. You can do peppers and chilis in them. Those peppers should have been black all over. it should look like black lacquer. But I live in Arizona.
It's funny you mention this. In the past couple years I can't see to build a nice sandwich - esp a burger- that does not slide apart and self-destruction. I'm super mechanically inclined, but somewhere I lost the skill to put a sandwhich together. I'm blaming it on the lettuce...or maybe the tomato. :-) Not sure what the hell i'm doing wrong.
@@VinceEspositoJr Sometimes it is the bun. if you buy the cheap $1.00 hamburger buns, there is no hope. It's going to fall apart. If you must buy hamburger buns in the store, spend the extra money and buy potato buns. They have more oomph. Or even Ball Park buns. You could even try Kaiser rolls. It all depends on what you like on your burger as to how to construct it. Having the lettuce be the last element you add to the burger does allow it to become a liquid barrier for the bun. The juices get tangled up in the cracks and crevices of the lettuce and not sopping up the bun.
For what it’s worth I bought a small piece of expanded metal “it’s a type of metal mesh“ cut it with a hand grinder to the size of a burner and it works great for scorching peppers keep them from falling through even small ones like jalapeños
If you give the warped cutting board some time to rest and air dry it might straighten out again and self heal. Then.melt pure beeswax and food grade mineral oil together in a double boiler. Pour into tins to cool. Rub some of this' board butter' onto board once in awhile and let soak in and 'dry'. Then buff excess off with a clean cotton rag or good paper towels folded into a pad. If you do this every two or three wash and dry, the board will stay new forever.
I'm wondering if we could just mince or crush the garlic instead of slicing it thin, wouldn't that produce the same result in releasing flavor into the oil and marinade?
Slicing the garlic very thin oncreases surface area, which allows it to transfer more smell and flavour to the marinade. And also feels better in your mouth, as people don't like to bite garlic bits.
In Serbia we have something called 'Ajvar'. It's basically the same preparation but we only add Vinegar and grind all of the Peppers. It's what a family makes together. Cause it's some times a long work to skin the peppers.
Try the pickled version. In Hungarian cuseen we make it in sted of olivoil we use a salty, sweet vinigery brine and we eat this with stakes and other food. It very delicious you should try it 😁
I'm interested as to where the term 'broiler' came from - we call it a grill in the UK. A US grill is a BBQ in the UK - not that we ever get to use one with our weather. Apart from the last few weeks when it's been 35C :(
I’m wondering if it comes from to broil, as in to become very hot from the sun. The sun would be an above heat source like a broiler in US ovens. Just a guess. Either way, broiling and barbecuing are types of grilling and yes it’s regional which terms are preferred.
lmao. I promise you won't die. Salt kills Botulism in food. There is salt in this marinade, just like every marinade. This is not an issue here. As long as you're not leaving it out for weeks opening it constantly, I wouldn't worry about it.
@b You're more likely to have an incident with botulism from store bought canned food. Are you afraid of that too? This is quite funny, to be honest. I have made and stored my own marinades for years, just like millions of other people. There is no 3 day rule. That's ridiculous. It's hilarious that anyone would comment on a video like this in an attempt to spread unwarranted fear. If you want a better understanding, read up. www.wildfermentationforum.com/viewtopic.php?f=7&t=3654#:~:text=Fermenting%20foods%20creates%20an%20environment%20that%20is%20antagonistic,grow%2C%20and%20encourages%20beneficial%20bacteria%20to%20take%20over. Have fun and try not to worry your self to death. That's probably a more likely way for you to die.
Thank you for this delicious recipe. I had pickled red peppers at a restaurant in City Island (the Bronx) and they were delicious. Do you happen to have a show/recipe for pickled red peppers? Thank you again!
I just finished this, filled a klosen pickle jar to the brim. Things I found out...roast the peppers well, if the skin isn't black the peel doesn't come off easy and the blackened flesh part taste best. All those red peppers in the jar look great. I'm going to let them sit for a day or two so they can get to peak flavour. Thank you for the recipe!
The best technique I've found for this is to:
1. Line a baking sheet with aluminum foil.
2. Flat out the peppers by first removing the cap and the bottom, then remove the core. You will end up with a hollowed-out cylinder that you can spread out into a single wide ribbon by making a single cut into one edge.
3. Place flattened out peppers onto the baking sheet with the aluminum foil, skin side up, do not overlap.
4. Place them under the broiler of your oven for 10 minutes or so, until the skin is properly blackened.
5. Remove baking sheet from oven and fold the aluminum foil into a tent so steam won't escape, trapping the blackened peppers inside, until peppers are cool enough to handle, about 15 minutes.
6. Peel peppers and proceed to marinade however you want.
This way:
- You don't need to turn the peppers around in the oven
- You don't need a separate container for the peppers to sweat in
- The skin will blister much more evenly
- They are easier and less messy to peel because you are dealing with a flat surface
- You won't get any plastic smell in your kitchen that is likely to happen if you sweat the screaming hot peppers in any plastic container, even if the plastic is completely food safe
This is a good technique with many advantages, but you will lose the accumulated juices that are part of the steaming process from the inside out. I think that's why he pointed that part out in the video. They come out a little bit different.
They definitely doesn't taste the same. But they'll make do if you don't care about the quality of the end product. I find that whole fire roasted ones taste the best. I do the same to make Muhammara as well.
Whole peppers steam during cooking and the flavour is not comparable.
Use a paper bag to release the skin, but definitely save all juices before skinning and seeding.
I prefered roasting them whole, but the tinfoil idea worked perfectly, thanks!
No, broil them whole
Also, the EVOO becomes infused by the garlic and peppers, so you could also use that as a flavored cooking oil after utilizing the peppers....ya know 2 for 1!?
in Sicily we also put parsley and lemon to marinate the pepper. 😋😋
wow that sounds amazing. I roasted peppers yesterday and will do this today.
Aaron let me know if you like it!
What ratios per ingredient do you recommend? I would love to try that!
Oh, yeah. I would like that.
MOUNTAIN CLIMBER i honestly go to taste. I never measure. Try to start light and then put as much as you need. Do the taste test you can’t go wrong with it at the end of the day it is just salt oil garlic and lemon they have pretty distinct flavors so you can tell which one in lacking. (Only one tip don’t use to much parsley)
You are so adorable! I learned more from you in 3 minutes than anyone in the cooking videos. I’m now 60 yrs. old and I was also a serious sandwich maker. I worked a famous tourist spot in Pearl Harbor and tourist were back everyday while on vacation. I presented a great plate and tasty sandwich for lunch. I appreciate your education and you love of your sandwich art! You are cute too. You are a double bonus.
Slice garlic thin? Try the Paulie Cicero razor blade method.
It's a very good system.
Goodfellas? Se si è quello che faccio io...
I had to google it. I though it was a legit chef kinda style method. Turned out to be from Goodfellas. Not disappointed!
Which was complete bs. Ain't nobody in prison making 5 star Italian cuisine
@@bluu_ice6554 You think? ;)
When I studied in Italy my italian friend's mom invited me for dinner and she served this. the experience was like 7 years old and just now I crave this and found your video. I'm so going to try this. Thanks!
Sandwiches are the best food. I can’t wait for this series.
"people say knife skills don't matter because they don't have good knife skills"
Shot fired at Ragusea 🤣
Hahaha I thought the exact same thing 😂
From my memory, Adam just does what works for him in most situations. I can't specifically remember him preaching that knife skills don't matter (though I could be wrong about that). It's more just, you don't need to stress about it. Stephen and Adam both make the point that you can go as slow as you like. I honestly appreciate both of them for bringing some much-needed humility to the RUclips cooking scene.
I like Adam. I feel like he's the every man's Alton Brown. But Stephen is on another level
That was kinda uncalled for. I don't think he was directing that anyone in particular, but more of the philosophy. Brush strokes don't really matter to an artist, unless it does. Masterpieces have been created by those who live by both philosophies. Peace. Steve, keep doing what you do. I love it.
Adam is the blue collar chef. His videos are for the all-American man that comes home from an 8 hour shift and has to feed 3.5 kids and a wife and make it taste good. Hes not a 25 year old hipster from NJ who moved to Brooklyn after watching jon faverau's chef to start his dream of making a food truck and has time to perfect skills and recipies for 10 hours a day. They both have their appeal but in the end are different. This guy is for when you're feeling crafty on a 3 day weekend and you wanna treat you and your girlfriend to some good food. Adam is when you have 4 hours of freedom before you're back to the grind and want to crank out some good food before you kick back with your nightly glass of whiskey before bed. His recipes dont require things that you have to make 5 days in advance, they dont require some insane technique that will ruin the dish if done incorrectly, it's good, reliable food thats quality usually correlates to the amount of work that you want to put in it. He teaches you how to cook for yourself, your needs, your wants, not specific techniques.
Absolutely love your style of “straight to the point” with good explanations of why you do what you do. Production quality is stellar!
My favorite sandwich I ever had in North Jersey was Chicken Cutlet, Melted Mozz, Broccoli-Rabe, Roasted Red peppers and Balsamic Vinegar... I will be using this method for the peppers! Delicious!
This guy is gangster
One of my favourite cooking channels
For real, no frills no bullshit just straight up cooking. I love it.
Gangster?... yaps non stop like an old woman
Love roasted red peppers! Thanks so much for this easy method & recipe… I’m going to make them right now!😘😘😘
those videos to me are the best, simple 1 ingredient prep so you can easily do it home and use it for whatever recipe you want to and add it to whatever meals you are cooking
I appreciate that you’re not trying to be funny or overly bubbly like a lot of chefs, just no nonsense good cooking
How long will these last?
I can’t wait to go to Italy and see where my dad was born. 🇮🇹 🇲🇽 ❤️
Spot on roasting it was amazing to even watch
Thank you so much for this video. This will be my 3rd year now using this video to preserve peppers in oil. You saved my life! My husband and my son love these peppers! They are like 🪙 gold! 🇮🇹🫑🌶️. Much appreciated ☺️💗
My wife and I received Italian canned peppers exact like this gem of a video. My wife is from the Philippines and we both were so stunned with flavour .
Watch more and can more and you with think your in Italy . Amazing 👍🏼👍🏼👍🏼
Made these yesterday and a comment said to add parsley and lemon so I did and it was excellent that day
Today, I threw them on a baguette with leftover rotisserie chicken on top fresh cut mozzarella
toasted for 3 and a half mins, drizzled a little balsamic vinegar and added sliced basil, smoked paprika, cumin and a couple twists of salt to boot
What a sandwich, what flavor, those peppers were a showstealer
I'm harvesting a bunch of nardello peppers today and I needed ways to use them I cant wait to try this thanks!
Making these right now. What I did was roasted them in the oven at 400f for about 20 minutes then I charred them over the stove top flame as in the video... coming out perfect. Thanks for this recipe. From Long Island
i like that you call it building a sandwich. its true. there is a right and wrong way to build a sandwich. it really does make a difference even with cold cuts, when they arent in the right order or thickness.
This is a Great and honest video .
Just because some people's doesn't have great knives skills..... very true
Thank You .
Thanks for the pepper DYI. I love your sandwich ideas. I use flat bread. It good for my wraps.
Dude!! I so appreciate your style of teaching... from experience
My wife made these and they were out of this world. Thanks for the video!
Fab video and instructions. Will be using your method/ingredients. Thanks for sharing!
One tip... cut the sides off your peppers so they lay flat on the baking sheet and put under broiler...skin comes right off after putting in covered bowl and no dealing with that char
Great video. This is exactly what I didn’t know I wanted to do with my peppers from my garden
I made these today. Cut the garlic using a razor blade. Instead of broiling, which would probably trigger my smoke alarm, I roasted at 450 for 25 minutes. The jar looks very yummy, looking forward to using them this week! Thank you for an easy way to make your own fresh roasted peppers.
I find this cook’s recipes and advice extremely helpful and he is so right I just want to watch all the videos now
I just made your eggplant sandwich recipe last night for my family we all loved it and instead of fresh mozz I used burata it was even better
my heart skipped a beat when you gave us a glimpse to what's coming next with the fried eggplant sammich 💓😍. can't wait! 🙏
Right? That looked enticing.
@@gohom3882 😂
Love your teaching, enjoy most of your shows. Only because some of the stuff I don't eat.
Not something I normally would make/do but good to have in the repertoire.
I just made the most amazing sandwich with these peppers.
Prosciutto, fresh mozzarella slices, hot capocollo, balsamic vinegar, roasted red peppers on a a toasted hogie roll. Orgasmic.
"retired professional sandwiche maker" is a life goal 👏
So he did work at Subway once for a week?
You didn't realize he used to be a panini press?
Or Blimpie
Btw a great recipe with marinated red peppers is a pesto with hazelnuts (sounds kinda weird but is really delicious)
Basically: 2:1 red peppers and hazelnuts Roast the hazelnuts in the pan till fragrant add the strained red peppers, basil , olive oil & maybe parmesan if you want
Blend it all together until it's not too chunky anymore, however you like it, done :D
Especially with those red peppers, even more delicious :D
I can imagine this would also work amazingly with walnuts, thanks for the recipe ☀️
Sounds delicious!! Wait what do you mean 'strained' red peppers? Why strain them if they're already in thin cut strips/soft and marinated
Lachlan Campbell red Peppers come in a jar of brine, or these are in oil...keep up.
@@epiccollision That doesn't answer my question. If you're making pesto and adding marinated peppers, why not just add them straight from the jar? What are you straining off?
Nice… receipt….. Explanation on Point… 🔥
I have made these and they are fantastic.
Nice job, thanks for showing us how... 👍👍👍👍
Same family recipe here... almost exact, other then we use a little chopped Italian flat parsley too.
As always top recipe! Excited about the eggplant sandwich!
I made this and it was fantastic.
I just discovered you. I had been searching for a good ziti recipe and came up on you. You are AMAZING!!!!
How long can you store those bad boys in the fridge?
Edit: apparently it says 2 weeks in the recipe..
Great tutorial: thank you!
One question: how long will those peppers keep once they have been jarred?
Fucking ages.
if they are submerged in oil they will last basically indefinitely in a sealed jar
@@samboesenberg what about in a non sealed jar?
@@DrunkenGyarados in oil they last long, those outside oil, they don't last
I had the same question since the garlic was raw; and so could generate bacteria per my understanding after a few days
Normally I see the ingredients all looked on v low head in the olive oil, thereby infusing it as well and killing off the bacteria.
Have you ever pasteurized these peppers to be used in winter time? If yes, could you please let me know if you would add a bit of a vinegar? Thanks for the video. It's great.
I was wondering the same thing.
I make this all the time! I use shepherd peppers, love it marinated with black olives, and like u did on sandwiches yummmy. Just bought some
Great recipe! How long does it last in the fridge?
Fabulous! Question: Can we preserve the peppers the way you did them for longer term like 1 year & store them in the cold room or even in the refrigerator ?
Well done! Have a nice day.
I have this question also, and how long can you keep them after this process and where to store them refrigerated or shelf them 🤔🤓🤓🤓
@@karinamendoza2949 Hi Karina, I did the experiment and if you use good quality olive oil, they can be left in jars over at least 6 to 9 months. Adding salt and vinegar will help preserve the contents & add flavour to your roasted peppers. Add garlic with some of your favourite herbs you like as well. I added some oregano, cumin powder along with coriander and it was a great blend. If you use quality olive oil, you don't need to refrigerate. Once opened, should you still have some remaining, simply cap up the unused contents of the peppers in the jar with more olive oil to preserve it for the next time you reuse them for your next snack, lunch or supper. If you do a large quantity batch, like most Italians, many have cold rooms ( "Catina" in Italian ) or wine cellars in the basement to keep them in a cool, dark area to preserve no longer than 1 year. Always label them with a date it was prepared so that you don't exceed 1 year since its production. Hope this helps. Good luck!!
Gratitude and love!!!!
A great tutorial, thank you for this✌️
So glad i found your channel, you got some good stuff here!
Absolutely stunning piece of Art and so inspirational you are almost like a role model to me😍🌟
I’m a professional chef and I have my own cooking channel as well but I’m so in love with what you do ✨ Good luck and wish the best of everything ❤️
I put cupboard liner under my cutting board and it works great.
Bonjour, sorry I could not find your name to thank you and ask you a question.
I am French; cooking and making sandwiches is dear to my heart. I love your personality that goes well with your clear and simple presentation.
My question is: In your professional opinion, can I use your method using cherry tomatoes instead of pepper? I love to experience
Grand merci
🥘🌶🍅😋
New sub.
My airfryer does an Amazing job of roasting the skin off evenly. Leaves the flesh shape intact, cooked but not mushy
Fantastic presentation well done
Excellent garnish recipe. I've also done it with pablano.
Anyone try with an air fryer? I don’t live in a place where ovens in apartments exist but I’m hyped on this.
There was a coffee truck that came around at lunch time at my old workplace that had a roasted chicken and red pepper sandwich. The pepper was so juicy it didn't need any sauce on the sandwich. It was perfect. I miss that truck. They also had a chicken and grilled rapini sandwich that was equally good.
I Love this we are make this with parsley 😋
I watched 2 videos of yours and i was hooked great job bro love the way you speak to us the viewers and are up close in your cooking 👍
How long can I store the red peppers for? Since I've read there's risk of botulism when you mix garlic and olive oil.
Also, should it be stored in the cupboard or fridge?
Thanks!
The recipe on his website says store up to 2 weeks in the refrigerator
Salt kills botulism in food. Don't worry about it so much.
@@brookwachal8193 Thank you!
@@chelseanicole1911 Thank you!
Yeah 2 weeks
Made it, it's perfect and I'm in love with it 😍
Sweet baby jezuz!!! I just made these and I’m in love.., Thank you
I’ll tell you my brother. Your channel is my new favourite. I’ve been looking for some content that resonates.
You are amazing 👊🏽 I really wish your channel grows from strength to strength. I’ve been through it with Babish, Alex aka French guy Cooking and Joshua Weismann. And your channel has the same feel.
Steve, forgive me, I know you know, but I think it is important to underline that a beautiful element of this "dish" comes from the slight smokiness charing the peel gives. Loosen the skin while adding flavour, that for me is the magic of this condiment ! I do an olive oil, balsamic mix 😋
Wow you seem like you really know what you're doing. I can hardly wait to do my peppers!
Sorry if I missed this in the post, but, is canning the peppers after jarring them necessary or are they shelf stable? I just did a gallon and 1 pint of them is why I'm asking.
Thank you... you're the best
Love the marinated peppers. I'd love to see you make eggplant in olive oil (melanzane sott'olio). I've tried and it has not turned out as well as I'd like.
Awesome tutorial. I'm doing this ASAP
FYI, you can also use a garlic slicer/press. It is similar to a garlic press but has 2 slots: one for the press; the other has a slot with thin blades that makes thin garlic slices. You can probably get it online. I learned about it from a chef at an Italian resturant that I frequent. Or you can use the method shown in the movie Goodfellas where they slice the garlic with the blade of a safety razor, LOL.
I did this, it's amazing and so tasty!
This is the best way to roast a peppers or corn on cob
Thank you!
I agree with you on the artistry of sandwich making. The other day I figured out how to make the best constructed hamburger that doesn't fall to pieces after the first bite. And on burgers I like crispy iceberg lettuce leaves, not shredded lettuce. A well constructed hamburger has got to be like a well made taco with all the flavors and textures coming together to make one perfect bite.
I take the bun put ketchup on it and a few squirts of mustard. Then I put the burger on the flatter side of the bun, first topping pickle slices. Because they tend to even out the bumpy aspects of a burger giving you a flatter surface. Then the sliced onion, then tomato, then the lettuce. Then the top of the bun. Now here's the trick. The burger at this point is on the plate. When you pick it up, do it so that the rounder fatter top of the bun is on the bottom. That way any juices that would besot the flatter part of the bun is soaked up by the rounder fatter top part of the bun. That's my method and I stand by that.
You need to invest in one of those rotisserie roasting baskets. You can do peppers and chilis in them. Those peppers should have been black all over. it should look like black lacquer. But I live in Arizona.
It's funny you mention this. In the past couple years I can't see to build a nice sandwich - esp a burger- that does not slide apart and self-destruction. I'm super mechanically inclined, but somewhere I lost the skill to put a sandwhich together. I'm blaming it on the lettuce...or maybe the tomato. :-) Not sure what the hell i'm doing wrong.
@@VinceEspositoJr Sometimes it is the bun. if you buy the cheap $1.00 hamburger buns, there is no hope. It's going to fall apart. If you must buy hamburger buns in the store, spend the extra money and buy potato buns. They have more oomph. Or even Ball Park buns. You could even try Kaiser rolls.
It all depends on what you like on your burger as to how to construct it. Having the lettuce be the last element you add to the burger does allow it to become a liquid barrier for the bun. The juices get tangled up in the cracks and crevices of the lettuce and not sopping up the bun.
Just found your channel. You are amazing. Love your recipes. Thank you.
For what it’s worth I bought a small piece of expanded metal “it’s a type of metal mesh“ cut it with a hand grinder to the size of a burner and it works great for scorching peppers keep them from falling through even small ones like jalapeños
Thank you it's so easy
I always include that delicious juice in my marinade
Thank you for an amazing recipe!
🎉🎉🎉🎉🎉🎉🎉
One question please, do you refrigerate your jar or leave it room temp. And for how long is it good
🎉🎉🎉🎉🎉🎉🎉
If you give the warped cutting board some time to rest and air dry it might straighten out again and self heal. Then.melt pure beeswax and food grade mineral oil together in a double boiler. Pour into tins to cool. Rub some of this' board butter' onto board once in awhile and let soak in and 'dry'. Then buff excess off with a clean cotton rag or good paper towels folded into a pad. If you do this every two or three wash and dry, the board will stay new forever.
Nice! Thank you for sharing!
You have a good way of explaining things brotha
Thank you my friend 🙏🏼
I totally get your show! I appreciate the labor of love!
Faliminderit për receta te bukura ✌
I'm wondering if we could just mince or crush the garlic instead of slicing it thin, wouldn't that produce the same result in releasing flavor into the oil and marinade?
I'm sure that would work great as well, but maybe he prefers sliced so that you can also get nice bites of the garlic with the pepper as well
Slicing the garlic very thin oncreases surface area, which allows it to transfer more smell and flavour to the marinade. And also feels better in your mouth, as people don't like to bite garlic bits.
@@juanestorresr.3409 That makes sense, thank you!
No! C'mon Man! 😉😏😀
Just made this and it blew my mind
In Serbia we have something called 'Ajvar'. It's basically the same preparation but we only add Vinegar and grind all of the Peppers. It's what a family makes together. Cause it's some times a long work to skin the peppers.
Try the pickled version. In Hungarian cuseen we make it in sted of olivoil we use a salty, sweet vinigery brine and we eat this with stakes and other food. It very delicious you should try it 😁
Thank you very much for the great idea. ONE QUESTION: Should I preserve the jar with the peppers in the fridge or outside? THANKS!!!
Looking for this andwer
What is the best way and place to store these and how long can I store them?
I'm interested as to where the term 'broiler' came from - we call it a grill in the UK. A US grill is a BBQ in the UK - not that we ever get to use one with our weather. Apart from the last few weeks when it's been 35C :(
I’m wondering if it comes from to broil, as in to become very hot from the sun. The sun would be an above heat source like a broiler in US ovens. Just a guess. Either way, broiling and barbecuing are types of grilling and yes it’s regional which terms are preferred.
wondering how long the marinated peppers can last in the olive oil??? love the content :)
b oh my god
b what about the jarred garlic cloves in some sort of liquid they sell pre-peeled? are the botulism spores visible? D:
lmao. I promise you won't die. Salt kills Botulism in food. There is salt in this marinade, just like every marinade. This is not an issue here. As long as you're not leaving it out for weeks opening it constantly, I wouldn't worry about it.
@b You're more likely to have an incident with botulism from store bought canned food. Are you afraid of that too? This is quite funny, to be honest. I have made and stored my own marinades for years, just like millions of other people. There is no 3 day rule. That's ridiculous. It's hilarious that anyone would comment on a video like this in an attempt to spread unwarranted fear. If you want a better understanding, read up. www.wildfermentationforum.com/viewtopic.php?f=7&t=3654#:~:text=Fermenting%20foods%20creates%20an%20environment%20that%20is%20antagonistic,grow%2C%20and%20encourages%20beneficial%20bacteria%20to%20take%20over. Have fun and try not to worry your self to death. That's probably a more likely way for you to die.
As far as i know, botulism needs a warm-ish temperature to thrive
It should be fine in the fridge
Thank you for this delicious recipe. I had pickled red peppers at a restaurant in City Island (the Bronx) and they were delicious. Do you happen to have a show/recipe for pickled red peppers? Thank you again!
I just finished this, filled a klosen pickle jar to the brim. Things I found out...roast the peppers well, if the skin isn't black the peel doesn't come off easy and the blackened flesh part taste best. All those red peppers in the jar look great. I'm going to let them sit for a day or two so they can get to peak flavour. Thank you for the recipe!