FLORINA RED PEPPERS
2 kg large Florina red peppers
10 cloves garlic, finely sliced
½ bunch parsley, finely chopped
½ cup white wine vinegar
1 cup olive oil
salt
Grill the peppers until the skin begins to blacken then turn and grill on the other side. Remove from the grill and cover with foil for 10-15. Remove the skin and stalk and deseed. Cut lengthways.
To preserve the peppers, use jars or a large plastic box with a lid.
Place the peppers and the other ingredients in alternating layers until the jar is full. Add a little oil to cover the peppers. They will be ready in a week and can be kept in the fridge for a long time.
Koroneiko Olive Oil
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