How Do I make Calabrian Chiles?
I have recently fallen in love with Calabrian Chiles - everything about
them is amazing. I was wondering how I would about making them.
From what I can gather, they are dried to certain point, then brined, or
'cured' in oil. I have tried partially drying them in the oven, and then
letting them sit in sea salt, then storing them in oil, but it is not
quite the same. If anyone has any ideas, or experience in making these
amazing chile's, I would love to hear from you!
Thank you!
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