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Apr 28, 2013 01:39 PM

Hungarian Hot Peppers In Oil

Not sure if this is a NE Ohio thing or not, since I don't see many recipes out there for these at all. One of my favorite appetizers to snack on are hot wax peppers canned in oil.

They're available in the olive bar section of the supermarkets around here as well, but many of the Italian restaurants offer them too.

It's basically hot wax peppers, garlic, oregano and salt canned in oil. Some say to salt the peppers first and draw the moisture out of them in a colander for a few days. Other people roast them first, before jarring them with the other ingredients.

I usually just throw all the ingredients in a jar and let them sit in the fridge for at least a week or two.

They're great on warm, fresh baked bread. Also good with a little gorgonzola sprinkled on top too.

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  1. I'm on the East Coast and have not seen this particular preparation of chiles (hot peppers). Sounds good to me.

    I have been making a puree of rehydrated dried chiles like anchos, guajillos and pasillas to which I add a couple of defrosted ghost peppers (bhut jolokia) and olive oil. The puree is stored in the fridge and lasts a long time since a little vinegar and salt are added. This puree is used as an ingredient is Texas style chili, and something I call 'arrabbiata minestrone denso' thick spicy soup. The vinegar and salt deter the development of mold.

    1. Mama Lil's is an excellent brand, if anyone wants to buy them in jars. I put them in orzo-feta salad.