To make hot peppers in oil, you need a variety of peppers, plus onion, garlic, vinegar and olive oil. You also need additional seasonings and a large bowl. This recipe requires several steps over the course of two days, and the peppers must sit two more days before serving.
On day one, dice two green bell peppers, two red bell peppers, one celery stalk and one medium carrot. Slice eight fresh jalapeño peppers. Chop one small onion and 1/2 cup cauliflower florets. Mix all the ingredients. Stir in 1/2 cup of salt and enough cold water to immerse everything. Cover the bowl with plastic wrap or aluminum foil, and place it in the refrigerator overnight.
On day two, drain all the water and rinse the vegetables thoroughly. Chop up the contents of one 5-ounce jar of pimento-stuffed green olives, and add them to the bowl with the vegetables. Mix in two cloves of finely chopped garlic, 1 tablespoon dried oregano, 1 teaspoon red pepper flakes and 1/2 teaspoon black pepper. Stir in 1 cup of white vinegar and 1 cup of olive oil. Combine everything together thoroughly. Cover the mixture with foil or plastic wrap, and refrigerate it for two days before using.