Peperoni Al Vaso (Marinated Peppers) Recipe

Step 1

Wash, core and seed the green peppers and cut into long thin strips. In a deep casserole, put both vinegars, the sugar, salt and halved garlic cloves. Bring to a strong boil, then add the green peppers and cook for 10 minutes. Remove the peppers from the liquid and place on paper towels to dry.

Step 2

Put a layer of green peppers into a glass jar and cover with some chopped garlic, a pinch of capers, a few small anchovy pieces and a few basil leaves. Add a second layer of green peppers and repeat the process until all the ingredients have been used. Top with basil. Add fresh oil, a little at a time, pressing the jar contents down with your fingers to force the oil well down into the jar and thoroughly coat all the ingredients. At least 1/2-inch of oil must cover the top and any air pockets must be eliminated. Seal the jar hermetically and store in a cool dark place for 20 days.

Things You'll Need

  • 6 1/2lb Green peppers
  • 12 Basil leaves
  • 4c White-wine vinegar
  • 4c Balsamic vinegar
  • 1ts Sugar
  • 4ts Salt
  • 4cl Garlic, cut in half
  • 4cl Garlic, chopped
  • 3 1/2oz Capers
  • 7oz Canned anchovy fillts
  • Extra virgin olive oil

About this Author - Recipes, food and cooking information.