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オイル漬け（赤唐辛子のオイル漬け）｜coris cookingさんのレシピ書き起こし

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coris cooking

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Ingredients

Red chili pepper (raw) : Approximately 50 bottles (1 bag)
ごま油 : 約300ml

Time required

10minutes

Procedure

1) dry in the sun 00:28
Wash the red pepper and cut the fruit from the stem.
Wipe the moisture off the fruit with kitchen paper.
Wear vinyl gloves, cut off the stems, spread them on a bamboo colander and dry in the sun for about half a day.
When half of the water has evaporated, cut into 1cm pieces.
2) pickle 02:42
1. Pour sesame oil into a storage bottle that has been sterilized by boiling and cover.
Marinate for at least 3 days in a cool place out of direct sunlight.

Point

・Use a storage bottle of approximately 450ml. Disinfect by boiling before use.
・Sesame oil can be replaced with rice oil, salad oil, or olive oil. It's best to use mild chili peppers to bring out the aroma of red chili peppers.
・When handling red chili peppers in step 1, use vinyl gloves, a mask, goggles, etc., and be careful not to touch your face or body with your hands.
- If the weather is not good when drying in step 1, it is a good idea to hang the fruit upside down indoors for a few days before cutting it from the stem and pickle it once the moisture has been removed.
・For step 2, mix the ingredients by moving the preservation bottle up and down for a few days after starting pickling. After that, it's a good idea to move it around from time to time to mix it up.
・In step 2, after 3 days of pickling, the aroma and spiciness will gradually become familiar and it will be ready to use, but it is better if it is pickled for a week or more.