Pickled peppers stuffed with tuna, anchovies and capers
Instructions
For preparation is highly recommended the use of gloves, to prevent burning hands results in chillies.
Empty the peppers with a Pocket knife. Put them to soak for 1 day and 1 night in white vinegar, water, wine and salt. It is recommended to use a weight that keeps the peppers under the liquid and make sure that buildup of vinegar. After this time down and stretch out the chiles on a cloth to ensure that dry well, then leave it there all night.
Fill each pepper (with gloves) with crumbled tuna, an anchovy curled around a caper. Put peppers in glass jars covered with oil. Keep the jars in a cool place, otherwise the heat could become too soft.
Ingredients and dosing
- 1 kilogram of cherry type peppers (red and green)
- 500 grams of tuna in olive oil
- acciughine and capers
- 1 litre of vinegar
- 1/2 litre white wine
- 1/2 liter water
- olive oil