Angelo’s Jalapeños (Jalapeño Confit)

Among our extended family is a large group with Italian ancestry. A few work in the food industry, but all enjoy traditional and not so traditional cuisine and recipes and share them at their frequent gatherings. One of the most requested items is Angelo’s Peppers.

These delicious jalapeños can be used in just about anything. They are in such high demand by both young and old, there’s always a waiting list for the next batch. With only four ingredients in the recipe, the dilemma lays with the month-long process while the jarred ingredients sit on a pantry shelf to marry and mellow.

One afternoon I was discussing the recipe and the final product with Angelo’s grandson Tommy, who was anxiously waiting his turn in line for the next jar. I wondered whether preparing them sous vide could eliminate the wait and speed up the process, similar to our Preserved Lemons. Worked like a charm. Simple yet wonderful.

These little delights are an added bonus to any sandwich, burger, or egg dish, or when simply thrown in to a bubbling pot of soup or ragu — just the right amount of heat and subtle sweetness! As an added bonus and like Garlic Confit, the oil is fantastic for sautéing.

Important Food Safety Note: For food safety, the FDA advises against preserving low-acid foods such as garlic in oil unless you process the food at a high temperature. The bacteria that cause botulism are killed by high heat, but they can form heat-resistant spores. Thus, you should quick-chill the jars for 30 minutes in an ice water bath immediately after removing them from the water oven, then promptly refrigerate. The low temperatures in the refrigerator (below 39°F) will prevent the spores from germinating. You can keep unopened jars in the refrigerator for up to one month. To be safe, use the entire jar when you open it or discard any unused contents.

For more detailed information on food safety, along with recipes and lots of good information, read Douglas Baldwin’s “A Practical Guide to Sous Vide Cooking.”

Makes eight ½-pint jars or four 1-pint jars

1. Preheat the water bath to 187ºF (86°C).
2. Sterilize the glass jars, lids, and rings; set aside.
3. You may want to use rubber gloves when handling the peppers. Wash the jalapeños and dry them with paper towels. Remove the stems and slice each pepper into ¼-inch-thick rings, then place the separated rings in a bowl large enough to accommodate them all. Sprinkle the sliced peppers with salt and toss, allowing the salt to thoroughly mix with the peppers. Set aside.
4. Add enough canola oil to each of the jars to fill them about one-quarter to one-third full. Carefully place a prepared garlic clove and enough sliced pepper rings in each of the jars to fill them about three-quarters full. Next add enough additional oil to cover the top of the peppers. Add another garlic clove or two and enough pepper rings to come within about a third of an inch of the top of the jar. Add additional oil to cover the peppers.
5. Carefully place either a wooden or metal skewer or narrow knife into each of the filled jars, allowing air bubbles to come to the surface and dissipate. Wipe the tops of the jars with a clean, dry towel, then seal the lids, being careful not to overtighten.
6. Place the jars in the water bath without touching each other or the sides of the water oven. Cook for 2 hours.
7. Carefully remove the jars and immediately place in an ice water bath. To minimize the danger of breakage, wrap each jar in a kitchen towel, lower into the ice water, then remove the towel. Chill for at least 30 minutes. You can store unopened jars in the refrigerator for up to one month. To be safe, use the entire jar when you open it or discard any unused contents.