At Speedy Romeo (http://www.speedyromeo.com) on New York’s Lower East Side, you’ll find a jar of pickled chillies on every table. Customers there put them on everything, from pizza to salad to crostini. Chef-owner Justin Bazdarich says people are constantly asking him for the recipe so they can make it at home. For the first time, he reveals his devilishly simple steps to making these delicious hot peppers. He starts by slicing Italian long hots thin, adds a clove of sliced garlic, massages in a tablespoon each of sugar and salt, then adds a cup of good white wine vinegar. He lets those sit for two hours, then packs them in jars with the vinegar so they’ll keep for up to a month in the refrigerator.

Subscribe to Indulgence: http://ply.by/PCqbFz

Chef Tips: http://ply.by/r9bsdG
Let's Get Fat: http://ply.by/KYZDFe
Bartender Confidential: http://ply.by/pNlP6N
FoodSteez on Indulgence: http://ply.by/dq4dCU
Tasting Notes: http://ply.by/8bobzo
How To: http://ply.by/2M4XTw
Bars and Cocktails: http://ply.by/xZBoGA
Eat This Now: http://ply.by/iMkcoL

Follow Indulgence on Facebook: http://ply.by/RWkqSe