Peppers preserved in oil

Make sure that your peppers are fresh and with thick flesh (try to use preferably a variety of colored peppers, yellow, orange, red, light green, dark green so that you have a colorful result).

Wash the peppers thoroughly, let them drain completely and cut them lengthwise so that you have strips of about 2 cm width, removing the seeds and the pith.

Place them in a large pot (from stainless steel) with water into which you have already added the 3 tbsp salt and the vinegar. Boil for 3-4 minutes.

Strain them and set them aside on kitchen paper to drain completely and lose all their moisture.

Once they are completely dry distribute them into sterilized jars together with the basil leaves and the black pepper grains, cover them completely with the oil and seal the jar hermetically.

Store the jars in a dark and cool place.

Remember to check on the level of the oil after a few days and if necessary, add as much as is needed.

It is best if you use them after they spend a month in the sealed jars so that the peppers have had the time to absorb all the flavors.