3 fresh Spanish peppers
1 cinnamon stick
2 teaspoons black pepper corns
fresh herbs optional
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© Janneke's Recipe pages - recipe cannings lemonade, jelly, fruit, drinks
How to prepare:
Heat the oil to ± 90°C/190°F in a large pan with a thick bottom.
Add Spanish peppers, cinnamon stick and peppercorns.
Remove the pan from the heat, cover and let rest for 2-3 days.
Pour the oil (optional) through a strainer in a sterilised bottle.
Add the fresh (cleaned and dried) herbs.
Close the bottle airtight and keep cool and dark.
First published: April 12, 2003, Netherlands
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