🍽️ Preparation:
1. Prepare the Chili Peppers
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Wear latex gloves throughout the entire preparation process.
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Wash the chili peppers thoroughly under cold running water.
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Clean them: using a small knife, remove the stems, then slice them lengthwise.
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Remove the flesh and seeds.
2. Salt the Chili Peppers
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Sprinkle 70 g of salt on a tray lined with a dry dish towel.
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Lay the cleaned chili peppers flat on the tray.
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Sprinkle the remaining salt evenly over all the peppers.
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Cover with another dish towel or tray and let them rest for 1 to 2 days to draw out excess moisture.
3. Make the Cream
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Carefully brush off any excess salt from the peppers using a pastry brush.
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Cut the garlic clove in half and remove the inner germ.
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Place the chili peppers and garlic in a food processor.
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Slowly drizzle in the olive oil and blend until smooth and creamy. 🌶️🧄🫒
4. Storage
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You can use the chili cream immediately or store it for longer.
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To store: sanitize a jar with an airtight lid, fill it with the chili cream, and seal tightly.
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If a vacuum seal is created, you’ll hear a “pop” when lifting the lid. If not, do not consume.
🥡 Storage Notes:
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The cream can be eaten right away or stored in a vacuum-sealed jar.
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If sealed and vacuumed correctly, it keeps for up to 30 days in a cool, dark place. ❄️
💡 Tip:
For an extra smooth and silky texture, try using an immersion blender instead of a food processor! 🔄
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