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Antipasto peppers

Easy / Cheap
Prep time:
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INGREDIENTS

(15 pots)

- 3 kg of red pepper.
- 1 liter of wine vinegar.
- 200 g of chopped anchovies.
- 100 g of olive oil.
- 100 g of tomato paste.
- 200 g of sugar.
- 200 g of tuna in brine.
- 3 or 4 cloves of garlic.
- 10 cloves.
- 1 handful of salt.
- 1 sprig of rosemary.
- 4 basil leaves.
- 2 bay leaves.

PREPARATION

.
Cut peppers into cubes or strips .
Boil vinegar, olive oil, and all the ingredients (except peppers ) .

Once the end preparation, add the peppers and cook for 15 min .

in jars or glass jars. While filling and cover with liquid, then close them.

Wait preference of one month before eating .

Notes: Can be stored for about 6 months in a cool and eaten with rice salad or green salad, but also with meat or barbecue.





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