Peperoni Al Vaso (Marinated Peppers)

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Peperoni Al Vaso (Marinated Peppers) Ingredients

6 1/2 lb Green peppers	4 cl Garlic, cut in half
12 Basil leaves	4 cl Garlic, chopped
4 c White-wine vinegar	3 1/2 oz Capers
4 c Balsamic vinegar	7 oz Canned anchovy fillts
1 ts Sugar	Extra virgin olive oil
4 ts Salt

Instructions for Peperoni Al Vaso (Marinated Peppers)

Wash, core and seed the green peppers and cut into long thin strips. In a deep casserole, put both vinegars, the sugar, salt and halved garlic cloves. Bring to a strong boil, then add the green peppers and cook for 10 minutes. Remove the peppers from the liquid and place on paper towels to dry. Put a layer of green peppers into a glass jar and cover with some chopped garlic, a pinch of capers, a few small anchovy pieces and a few basil leaves. Add a second layer of green peppers and repeat the process until all the ingredients have been used. Top with basil. Add fresh oil, a little at a time, pressing the jar contents down with your fingers to force the oil well down into the jar and thoroughly coat all the ingredients. At least 1/2-inch of oil must cover the top and any air pockets must be eliminated. Seal the jar hermetically and store in a cool dark place for 20 days.

Main Ingredient: PepperCuisine: Uncategorized

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