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Next video: Happiness

0:00

Introduzione

0:37

Scegliere i peperoncini

1:00

Preparazione

3:52

Conservazione

5:45

Conclusioni

Happiness

Happiness

Channel: Steve Cutts

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00:00:01

tories, I'm Leo, today I'm here to

00:00:03

tell you how I make my

00:00:04

salted chillies, it's a

00:00:06

very simple preparation,

00:00:08

I use it very often, maybe

00:00:11

there are many types of chilli peppers, Nokia,

00:00:13

perhaps single ones on one side and then

00:00:15

they could rot and in short not

00:00:18

let them rot I use this method to

00:00:20

then preserve them much longer over time

00:00:23

this type of preservation is based a

00:00:25

bit on that of the

00:00:27

chilli concentrate which you find here at the top

00:00:29

in the cards if you want to see it and

00:00:31

let's

00:00:33

say that it shares the majority part

00:00:35

of the preparation so we

00:00:38

start by finally choosing

00:00:40

our types of chili peppers which can

00:00:42

be both bought and

00:00:45

picked from our plants which you can

00:00:47

really choose any type of chili pepper

00:00:49

this preparation is

00:00:50

indifferent for all types of

00:00:52

chili peppers so here you choose

00:00:54

your type and you are interested and you can

00:00:56

easily do your preparation

00:00:58

without problems so we start

00:01:01

naturally by washing the peppers very well here

00:01:02

because we know that they want

00:01:04

Pratesi areas to be precisely the part of

00:01:08

your plant they must be washed because perhaps

00:01:10

they could have dust or dirt

00:01:13

they are not but soil etc. etc.

00:01:15

we wash them very well then

00:01:16

we dry them then

00:01:19

subsequently we cut the stem that

00:01:21

we are not interested in and we cut the

00:01:22

chilli pepper in half because maybe it is

00:01:25

really very large in case these

00:01:27

Chinese problems are not really very

00:01:28

small you can also keep them whole

00:01:31

we will still be able to complete the

00:01:33

choice without any problems I cut them in

00:01:35

half because mine are

00:01:37

quite large anyway so I prefer to

00:01:39

cut them in half to facilitate

00:01:41

the extraction of the water and then take

00:01:44

a bowl or a container with a strainer

00:01:47

or a colander and

00:01:50

of course they are out of both

00:01:52

fine enough to retain the

00:01:54

coarse salt and we make a small layer of

00:01:56

coarse salt on the bottom of the colander then

00:01:59

we add all our

00:02:00

chopped chillies perhaps the best thing would be

00:02:02

to take perhaps put a little

00:02:04

left-handed add a little salt

00:02:06

put other familiar c in the greyness

00:02:07

a little salt once the masters have been completed

00:02:09

add a large quantity

00:02:11

of salt on top in order to reopen

00:02:13

completely we

00:02:14

will leave you there for about the young ones

00:02:16

but others after the first day

00:02:17

we try to press the peppers a little in

00:02:20

order to eliminate all the water is already the

00:02:23

salt extracted but in reality it has remained

00:02:25

a bit nice so we make

00:02:27

this richer the pressure thanks to

00:02:28

this we make the extraction

00:02:31

of the water much easier after three days we see

00:02:33

that however the masters inside

00:02:36

have remained quite intact

00:02:38

it almost seems as if they

00:02:40

weren't deprived of a lot of

00:02:43

water

00:02:44

then we remove them

00:02:46

from the coarse salt

00:02:48

we try to clean them up a bit from the

00:02:50

coarse salt in short where we

00:02:52

restricted the water because that anyway is

00:02:54

full of vegetation water so it

00:02:56

's no longer good to use use and let's go

00:02:58

get some new coarse salt then

00:03:00

take a naturally

00:03:02

sterilized jar this is important that

00:03:05

as always when we do preserved things I

00:03:09

leave you the

00:03:12

link from the Ministry of Health below in the description where it

00:03:14

explains how to sterilize a

00:03:16

jar I don't do it like the

00:03:18

secret to explain it to you that if not

00:03:20

maybe if something happens then it will get

00:03:22

involved I went to see who knows

00:03:24

more than me and so in short let's proceed to

00:03:27

put the chillies in our sterilized case

00:03:30

let's make a small layer

00:03:31

of salt on the bottom I recommend it very much

00:03:34

small and we begin to make the states

00:03:35

we add the chilli then we add

00:03:37

another small layer of salt we

00:03:39

add two more ronci make

00:03:40

other micro streets salt etc.

00:03:41

etc. etc. until we reach the

00:03:43

completion of the jar then

00:03:44

subsequently we close the jar and

00:03:46

we have our poor salted ancini

00:03:48

ready for any use at

00:03:50

any time and the best thing to

00:03:52

do once we have

00:03:54

completed our jar is to

00:03:56

put it in a cool and dry place

00:03:58

where above all there is no light so

00:04:01

that observation remains perfect is

00:04:03

always better avoid placing it in

00:04:05

places where, for example, there was an oven

00:04:07

which could still give off heat which would

00:04:10

then ruin all the aromas a bit

00:04:13

and then create a whole series of

00:04:17

condensation,

00:04:18

it is always better to avoid it inside the

00:04:20

jar and therefore in short try to

00:04:22

do this type of preservation and

00:04:24

certainly these are chilli peppers will

00:04:26

last a long time because under salt it is

00:04:28

really if they don't really serve

00:04:31

great and that this type of chilli pepper can

00:04:33

really be used as a

00:04:34

fresh neighbor that is, you take

00:04:37

your pepperoni from under the salt you

00:04:40

name them a little excess salt and

00:04:42

use it perhaps in the pasta

00:04:43

you use it to make all the populations they

00:04:45

serve you as if it were a fresh chilli pepper

00:04:50

the only thing extra and it is a little

00:04:51

tastier because there is a little salt also in the

00:04:53

inside which helps it a lot

00:04:55

in its conservation

00:04:56

so thanks to this you don't risk

00:04:59

anything because there is a lot of salt that is

00:05:02

n't needed and that doesn't make it rot as would

00:05:05

happen if you leave it there

00:05:07

afterwards in addition to the plant

00:05:10

somewhere in the house so thanks to this

00:05:12

saved in other peroncini pros you can

00:05:15

really use a lot more

00:05:16

then of course guys if you don't

00:05:18

trust keeping it maybe on a

00:05:19

shelf you can also keep it in the

00:05:21

pink fridge it's important that it's really well

00:05:23

closed because otherwise in rooms

00:05:25

of course there are completely new areas of the

00:05:26

fridge which can in short it's not

00:05:29

exactly the best of life so

00:05:31

you can keep it in the fridge but it's

00:05:33

always better to close it very very well

00:05:36

then guys another use of these

00:05:38

salted chillies without a doubt

00:05:40

use them to make chilli oil

00:05:42

I made a

00:05:43

I'll leave the video here at the top of the tabs and so

00:05:45

no guys. Once you've reached the end of

00:05:47

this video, I recommend that if you

00:05:48

liked the video, leave Moonlight so they

00:05:50

could know yours below in the comments.

00:05:51

Then of course guys, if you

00:05:53

like it and you're not yet registered,

00:05:55

sign up. activate the channel Nampa

00:05:57

in to stay up to date on

00:05:59

all the new content and dear cute so

00:06:01

many minute employees all

00:06:03

related to food from the kitchen to the vegetable garden

00:06:05

travel in short everything that revolves

00:06:07

around food can be found on fu stories

00:06:09

then guys below in the description

00:06:11

found the latest social charms

00:06:12

including telegram where precisely

00:06:14

weapons video messages questions in short the basis

00:06:18

is inherent to food and not always

00:06:21

guys reveal us in the next video

00:06:23

always

00:06:24

bye guys

00:06:27

[Music]

00:06:48

[Music]

Description:

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