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The recipe is:

6 long peppers
2-3 medium hot chili’s
2 tsp salt
1/4 cup evoo
2-4 tbsp rice vinegar, cider vingar, or sherry vinegar

To Serve:

1 hand full oregeno leaves
cracked black pepper

Cut the chile’s in 1/2 lengthwise, leaving them attatched at the stem end. Scrap all the seeds and membranes out, place peppers and chiles under preheatd broiler until charred. Remove to large pan with a lid to steam. When cool remove skin and reserve the juices.

Arrange peppers and chili’s in a plastic container with a lid, add juice from pan. Sprinkle with salt, add oil and vingear. Cover and let set for 30 min or up to 2 days in the fridge.

Here is my question. I would like to actually keep them a minumum of 2 weeis in the fridge or a max of say 6 weeks. I don’t want to can them like normal (I’ve done something similar where it was okay to do this-no problems).

What would your suggestion be.

1. They will be just fine for about 2 weeks.
2. They need to be in more of a brine.
3. They need to be in more oil.
4. Other suggestion….

Thank you for your help.

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