A couple of weeks ago, I made some cherry peppers stuffed with tuna, anchovies and capers. It was actually pretty easy to do. The hardest part was dropping them in the jar without emptying out their contents. Next time, I’ll make the opening smaller.
Stuffed Cherry Peppers
- Cherry peppers (also know as Pimientos)
- Capers, rinsed
- A touch of salt
- Olive Oil
- Cut out the stem and seeds from the peppers.
- Boil some water and with a bit of vinegar and salt.
- Dip the peppers in the boiling water for a couple of minutes.
- Take them out of the water, them lay them on some kitchen paper for a few hours to dry.
- Once dry, stuff them with capers and/or anchovies and/or tuna. I added some salt and pepper to the tuna as well.
- Store them in a jar with olive oil in the fridge.
They are quite salty because of the capers and anchovies so I can only really eat one or two at a sitting, along with some bread. I find that they are getting better with age, though. Since I didn’t properly sterilize the jar (I just boiled it for a few minutes) I will try to finish them soon, but I’m sure that if the jar was air-tight and sterilized, it could keep for months.