Pickled cherry peppers stuffed with anchovies, tuna, and capers Recipe – Timperio

Directions

1. Start by preparing the peppers. Slice out a thin slice off the tops of each pepper to expose the inner flesh and seeds. Using a small teaspoon, gently scoop out the seeds and any pith.

2. Heat over a low fire the white wine and vinegar, and add the peppers in a saucepan until it reaches a low boil. Leave to boil on low heat for 2 to 3 minutes.

3. Take out the peppers, drain them, and place them on a clean tea towel with the open side facing down to let the drops of water flow out. Allow the pickle peppers to dry completely.

4. Thoroughly drain the tuna from the can, and mix them together with capers and anchovies fillets until you form a smooth, thick paste, using a blended. Add salt to taste.

5. Once your pickle peppers are completely dry and cold, start stuffing them. Using a small teaspoon, gently stuff each pepper with the filling until it reaches the level with the top of the pepper.

6. Sterilize the jars and lids in boiling water for 15 to 20 minutes. While jars are still hot, start layering the stuffed pickled cherry peppers (do not over-pack them!), making sure to keep the peppers in the upright position. Leave an inch of space free at the top of the jar

7. Fill the jar with Timperio extra virgin olive oil until the stuffed pickled cherry peppers are completely submerged in the jars. Keep it refrigerated, and consume them within 2-3 days.