Peperoni al vaso (marinated peppers)
Yield: 4 Servings
Ingredients:
- 6 1/2 lb Green peppers
- 12 Basil leaves
- 4 c White-wine vinegar
- 4 c Balsamic vinegar
- 1 ts Sugar
- 4 ts Salt
- 4 cl Garlic cut in half
- 4 cl Garlic chopped
- 3 1/2 oz Capers
- 7 oz Canned anchovy fillts
Instructions:
Extra virgin olive oil 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.
