Hot peppers Summer&Winter
Peperoncini piccanti Estate/Inverno
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20 round and spicy chilies (you find them loose or even packaged in supermarkets)
vinegar
capers (a jar)
pitted olives (a jar)
oregano
garlic
oil
indispensable
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.
(Thanks to Donatella C.)
