Ingredients Jump to Instructions ↓

  1. -- Recipe via Meal-Master (tm) v8.02


  3. Categories: Vegetables, Preserves, Italian

  4. Yield: 4 servings

  5. 6 1/2 lb Green peppers

  6. 12 Basil leaves

  7. 4 c White-wine vinegar

  8. 4 c Balsamic vinegar

  9. 1 ts Sugar

  10. 4 ts Salt

  11. 4 cl Garlic, cut in half

  12. 4 cl Garlic, chopped

  13. 3 1/2 oz Capers

  14. 7 oz Canned anchovy fillts

  15. Extra virgin olive oil

  16. Wash, core and seed the green peppers and cut into long thin strips. In a deep casserole, put both

  17. vinegars, the sugar, salt and halved garlic cloves.

  18. Bring to a strong boil, then add the green peppers and cook for 10 minutes. Remove the peppers from the

  19. liquid and place on paper towels to dry.

  20. Put a layer of green peppers into a glass jar and cover with some chopped garlic, a pinch of capers, a

  21. few small anchovy pieces and a few basil leaves. Add a

  22. second layer of green peppers and repeat the process

  23. until all the ingredients have been used. Top with

  24. basil. Add fresh oil, a little at a time, pressing the

  25. jar contents down with your fingers to force the oil

  26. well down into the jar and thoroughly coat all the

  27. ingredients. At least 1/2-inch of oil must cover the

  28. top and any air pockets must be eliminated. Seal the

  29. jar hermetically and store in a cool dark place for 20

  30. days. --


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