Stuffed chili peppers in oil: perfect as an appetizer
published on 25 September, 2018 at 09:55
Ingredients:
1 kg of spicy Calabrian chili peppers
salt to taste
sunflower oil
olive oil
50g capers
50g green or black olives
50g anchovies in oil
6 juniper berries
3 cloves
3 bay leaves
350g tuna in oil
2-3 cloves of garlic, fresh or in oil (optional)
1/2 liter water
1/2 liter white wine vinegar
Directions:
Remove the seeds from the peppers and put them to boil in water, vinegar, bay leaves, cloves and juniper. Bring to a boil and cook for another 3 minutes. Put them to dry upside down for 12 hours.
In a bowl ,mix the tuna, olives, capers, anchovies and garlic. Crush in the blender and stuff the peppers. Fill the jars and pour in the olive oil and seed oil until they are covered. Leave it open for 4 hours and then close the jar. Store in the pantry and eat them after 20 days. Then store in the fridge.
Video: https://www.youtube.com/watch?v=o4ik8MnlN3A&t=373s
1 kg of spicy Calabrian chili peppers
salt to taste
sunflower oil
olive oil
50g capers
50g green or black olives
50g anchovies in oil
6 juniper berries
3 cloves
3 bay leaves
350g tuna in oil
2-3 cloves of garlic, fresh or in oil (optional)
1/2 liter water
1/2 liter white wine vinegar
Directions:
Remove the seeds from the peppers and put them to boil in water, vinegar, bay leaves, cloves and juniper. Bring to a boil and cook for another 3 minutes. Put them to dry upside down for 12 hours.
In a bowl ,mix the tuna, olives, capers, anchovies and garlic. Crush in the blender and stuff the peppers. Fill the jars and pour in the olive oil and seed oil until they are covered. Leave it open for 4 hours and then close the jar. Store in the pantry and eat them after 20 days. Then store in the fridge.
Video: https://www.youtube.com/watch?v=o4ik8MnlN3A&t=373s
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