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Banana Peppers in Oil Recipe

Banana Peppers in Oil Recipe

Banana peppers in a recipe can transform any meal with their vibrant flavor and versatility. This zesty Italian-American condiment is perfect for adding a tangy, mildly spicy kick to sandwiches, pizzas, and antipasto platters. Preserved in olive oil and vinegar, these banana peppers are simple to prepare and incredibly flavorful, making them a must-have addition to your homemade condiments.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 4 people
Course: Condiment, Appetizer, Side
Cuisine: Italian-American
Calories: 120
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound Fresh banana peppers Or mix with Hungarian wax for more heat
  • 1 cup Extra virgin olive oil
  • 1/4 cup White vinegar
  • 4 cloves Garlic Minced
  • 1 tsp Dried oregano
  • 1/2 tsp Salt
  • 1/4 tsp Black pepper
  • 1/4 tsp Sugar (optional)
  • To taste Freshly grated Parmesan Optional, for serving

Equipment

  • 1 Pot For blanching peppers
  • 1 Large skillet For sautéing and combining
  • 1 Cutting Board
  • 1 Knife For slicing peppers
  • 1 Jar(s) with lid Sterilised, for storing
  • 1 Gloves (optional) For handling hot peppers

Method
 

  1. Prepare the PeppersWash banana peppers thoroughly. Wearing gloves, slice off the stems and cut into thin rings. Remove seeds for a milder flavor if desired.
  2. Blanch the PeppersBring a pot of water to boil. Add sliced peppers and blanch for 2 minutes. Drain and set aside.
  3. Sauté GarlicIn a large skillet, heat olive oil over medium heat. Add minced garlic and sauté until fragrant, about 1–2 minutes.
  4. Combine IngredientsAdd blanched peppers to skillet. Stir in vinegar, oregano, salt, pepper, and sugar (if using). Cook for 5 minutes, stirring occasionally.
  5. Cool and StoreRemove from heat and allow to cool. Transfer peppers and oil to sterilised jars, ensuring peppers are submerged. Seal tightly.
  6. MarinateRefrigerate jars for at least 24 hours to allow flavors to meld. Store in fridge for up to 2 weeks.

Notes

  • Substituting Peppers: While banana peppers are ideal, feel free to experiment with Hungarian wax peppers or jalapeños if you prefer more heat.
  • Handling Peppers Safely: Always wear gloves when handling hot peppers to avoid skin irritation or accidental contact with eyes.
  • Oil Selection: Extra virgin olive oil adds rich flavor, but you can use lighter olive oil or canola oil for a milder profile.
  • Storage Tip: Always ensure the peppers are fully submerged in oil in the jar to prevent spoilage.
  • Flavor Development: The longer the banana peppers marinate, the better they taste. They reach peak flavor after 2–3 days in the refrigerator.
  • Serving Suggestion: Just before serving, top with freshly grated Parmesan cheese for extra flavor and a gourmet touch.