How to make
Wash the hot peppers well, remove the stems and dry them. Make an incision at the top and pierce them 3-4 times lengthwise with a knife.
This will make it easier to fry the peppers and prevent any fat from spraying.
Pour the fat you're using into a deep pan or pot with a lid. Put the hot peppers inside.
Close the cookware with the lid. They will start to pop, but only for a short time. Do not worry. Shake the pan from time to time to fry them on all sides.
When you sense a pleasant aroma, you can remove them from the heat. You will know that they are ready as soon as they aquire a dark color in places.
Pour the sliced garlic over them, season them with salt, vinegar and other spices. You can either choose dried or fresh green peppers.
It is important to cover the peppers with the marinade. If necessary, add vinegar. Shake the cookware, so that it spreads everywhere.
Leave them to marinate for 60 minutes. You can also wait 24 hours before consuming them.
The pan-fried chili peppers are stored in a jar in the refrigerator.
If you want to can them, you can sterilize the jars of chili peppers and you just need to increase the quantities.
