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Alma paprika peppers preserved in an olive oil infusion of smoked Spanish paprika and garlic. It’s a bit spicy (not overwhelming), smoky and perfectly sweet.
Infuse the oil: In a saucepan over medium-low heat, add 1/2 cup extra virgin olive oil, garlic, and smoked Spanish paprika. Heat gently for about 5 minutes. Remove from heat and set aside to cool and allow the flavors to infuse the oil. Once cooled, strain the mixture into a bowl through a fine sieve, coffee filter, or cheese cloth. Set the bowl of infused oil aside.
For the peppers:
1. Wash, dry and lightly oil your peppers.
2. Roast your peppers. You can do this over an open burner on a stove, a grill or under the broiler in the oven. When the peppers are blackened, put them in a dish covered with a damp towel to seal in the steam for 20-40 minutes.
3. After the peppers have cooled, remove their skins, stems, seeds, and veins (which carry the most heat) and place them in a bowl. If using paprika peppers make sure to use gloves to prevent your hands from burning. Do not run the peppers under water as they will lose their flavor.
4. Once the peppers are clean and in the bowl fill a second bowl with the apple cider vinegar.
5. Dip each pepper individually into the vinegar and place it into a separate bowl.
6. Once all of the peppers have been dipped in the vinegar, add salt to them and with your hands toss them like a salad.
7. Gather a clean pint sized canning jar (or any other jar to preserve them in) and add enough apple cider vinegar to cover the bottom.
8. Pack with the peppers leaving 1/2 inch space at the top of the jar.
9. Using a butter knife, run it down the sides of the jar to release any air bubbles. You will notice the level of the liquid will drop.
10. Once the air is out to the best of your ability add the infused olive oil to cover everything leaving 1/4″ head space at the top of the jar.
11. Put the lid on and store the jar in the fridge. It will last a year, although the peppers will soften over time.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!