PEPERONCINO SAUCE RECIPES

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AGLIO OLIO E PEPERONCINO (GARLIC, OIL AND CHILLI PASTA SAUCE)



Aglio Olio E Peperoncino (Garlic, Oil and Chilli Pasta Sauce) image

Make and share this Aglio Olio E Peperoncino (Garlic, Oil and Chilli Pasta Sauce) recipe from Food.com.

Total Time 25 minutes

Prep Time 15 minutes

Cook Time 10 minutes

Yield 2 serving(s)

Number Of Ingredients 6

5 tablespoons extra virgin olive oil
1 fresh red chile, deseeded and finely chopped
1 garlic clove, finely chopped
4 1/2 ounces cooked spaghetti
4 tablespoons chopped flat leaf parsley
salt

Steps:

  • Heat the olive oil in a large frying pan over medium-low heat.
  • Add the chili and garlic, and gently fry for about 1 minute, until the garlic is just beginning to colour. Take care not to let it burn.
  • Add the cooked pasta and the parsley, and season to taste. Toss well and serve immediately.

Nutrition Facts : Calories 413.8, FatContent 34.5, SaturatedFatContent 4.8, CholesterolContent 0, SodiumContent 7.7, CarbohydrateContent 22.8, FiberContent 1.8, SugarContent 1.6, ProteinContent 4.5

PEPPERONCINI RECIPE - FOOD.COM



Pepperoncini Recipe - Food.com image

Love to have these on hand to add to a sandwich or to top cream cheese and crackers with hot pepper jelly!

Total Time 1 hours 10 minutes

Prep Time 1 hours

Cook Time 10 minutes

Yield 8 cups

Number Of Ingredients 9

8 cups hot peppers
4 teaspoons pickling salt, dissolved in
enough water, to cover peppers
1 1/2 cups white vinegar
1 1/2 cups cider vinegar
1 1/2 cups water
1 cup sugar
4 cloves of crushed garlic
2 teaspoons pickling salt

Steps:

  • Wearing rubber gloves,cut pepper rings into 1/4 inch slices and rinse out seeds.
  • Place peppers in a bowl and cover with cold salted water Let set 1 hours then drain.
  • Bring brine mixture to a boil.
  • Place 1/2 tsp pickling salt and 1 clove garlic in each clean hot pint jar.
  • Pack peppers tightly into clean hot pint jars.
  • Cover peppers with brine and lLeave 1/2 inch head space.
  • Seal with hot sterilized lids and process for 10 minutes in a boiling water bath.
  • Leave for at least 4 weeks to"cure" before using.

Nutrition Facts : Calories 177.8, FatContent 0.3, SaturatedFatContent 0, CholesterolContent 0, SodiumContent 1760.2, CarbohydrateContent 40.5, FiberContent 2.3, SugarContent 33, ProteinContent 3.1

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