Re: [CH] Pickled Cherry Peppers and Garlic in Oil

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> >Allow to stand at room temperature for a week or two so that the oil
> >heats up and takes on the flavor of the peppers and garlic. Replenish
> >with oil to cover mow and then, as oil seeps inside and is absorbed
> >by the peppers. These peppers and garlic will keep, covered, at room
> >temperature for 6 months or more.
> >
> >
> That said, this is not a recipe
> for pickled chiles, but rather a recipe for botulism.

Well, this is pretty well a standard recipe around here and south of the
border (Italy), and will be found in virtually any pizza restaurant.  I've
yet to hear of anyone getting botulism poisoning from it.

Tom

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• Maybe in reply to: Bob Batson: "[CH] Pickled Cherry Peppers and Garlic in Oil"
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