Pepper antipasto

Last Recipes

Pepper antipasto

Pepper antipasto

Number of pots


3 kg red pepper

1 l wine vinegar

200 g chopped anchovies

100 g olive oil

100 g tomato paste

200 g sugar

200 g tuna in the wild

3 cloves of garlic

10 cloves

1 handful of salt

1 sprig of rosemary

4 basil leaves

2 bay leaves

Preparation: 45 min
Cooking time: 15 min
Step 1
Cut the peppers into cubes or strips.
Step 2
Boil the vinegar, olive oil and all the ingredients (except the peppers).
Step 3
Once the mixture boils, add the peppers and cook for 15 minutes.
Step 4
Put in jars or glass jars. Fill them well and cover them with liquid, then close them.
Step 5
Wait preferably 1 month before eating them.
Author's note
Keep for about 6 months in a cool place and eat with rice salad or green salad, but also with meat or a barbecue.

I add my grain of salt

No comments