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Recipes // Side Dishes // Confit Chilies

Confit Chilies

Ingredients
  • 4 ea long red finger chili, thinly sliced rounds
  • 1 Cup Vegetable oil
  • ½ sprig thyme, removed from stems
  • ½ garlic clove, chopped
  • 1 teaspoon ground pepper corn

Directions:

  1. In medium sauce pot add chilies, oil, and remaining ingredients, and place over medium heat.
  2. Bring to a boil
  3. Let cool in oil to room temperature
  4. Drain oil and reserve for use of next batch of confit chilies, can remain in refrigerator up to 3 months.
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