Pric or Pràc – Peppers in oil from Molfetta

INGREDIENTS

• 1 kg of red, green, yellow peppers;
• 100 g of salt;
• extra virgin olive oil to taste;
• 2 cloves of garlic;
• 2 or 3 hot peppers (if desired);
• Parsley to taste

STEP

1. Wash and dry the peppers well using a cotton cloth, cut the stem, divide and clean them of seeds and their filaments:
2. Using scissors, cut the peppers and chillies into small pieces (wear gloves);
3. Place the peppers and chilli peppers thus cut in a container and cover each layer with fine salt;
4. Turn them often, as this will help them release their water and become more flavourful;
5. Let the peppers soak for about 4 hours, then drain them from their water. Then cover the colander with a plate and place a pot full of water on top so that, under the weight, the peppers eliminate all the water;
6. They must be under weight for at least 24 hours, to eliminate the vegetation water, a process that could take even longer. Place a container under the colander to collect the liquid. If the eliminated water is little, increase the weight, they will be ready when in the container below there is no trace of residual water;
7. The peppers are significantly reduced;
8. Squeeze the peppers further with your hands;
9. Now chop the garlic, parsley and chilli pepper in the desired quantity and mix everything with the peppers, blending them well;
10. Sterilize the glass jars.
    Take a pot, place a cotton cloth inside, then insert the glass jars, the lids and boil for 10 minutes. Turn off, with kitchen tongs remove the jars and lids and place on a dry cloth and let cool;
11. Fill the jars by pressing them well, cover them completely with oil. It is important that the peppers are completely covered with oil;
12. Before closing them, wait at least 4/5 hours, if you see that the oil has gone down, add more;
13. Check that no small air bubbles have formed on the surface of the oil and close the jar;
14. Store the jars in the fridge or in a cool, dark place. You can taste Pric Prac after a few days, but we recommend waiting at least a month.

NOTE

Pric or Prac should be stored in a cool, dry place and consumed practically in late winter, this to give the peppers the right amount of time to acquire the hints of garlic, parsley and chilli, in fact its flavour will become more and more intense as time passes. It is good to remember to always add more oil after each tasting, to always have the surface covered. If the procedure is done well, they can be stored for up to 2 years.