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Hot peppers Summer&Winter

Disclaimer

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Ingredients

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!!)

Instructions

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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Notes

(Thanks to Donatella C.)

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