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Hot peppers Summer&Winter


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20 round and spicy chilies (you find them loose or even packaged in supermarkets)
capers (a jar)
pitted olives (a jar)

gloves (decisive!!)


Blanch for 2/3 minutes the chilies in vinegar and water (2/3 water and 1/3 of vinegar).
Put on gloves and with a sharp knife remove each cover and empty them of seeds.
Made the operation set them on a plate and let them dry.
Coarsely chop garlic, capers and olives (okay even a coffee grinder, making sure that it doesn't turn into a mush).
Fill each pepper with this stuffing and place the peppers in a glass jar, using good space.
Fill with oil (I use light oil, seed is fine too).
Cover with a lid and sterilized.

Go 4/5 months after at least eaten (then in winter) so that the spicy becomes bearable.

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(Thanks to Donatella C.)

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