THE hot peppers stuffed with tuna I’m a recipe from the Calabrian regional tradition. A preserves to be made in the summer and then enjoyed in the following months a starter delicious and tasty. Serve them during a aperitif with friends and success is assured.
Ingrediants
- 800 g of hot round peppers
- 400 g of canned tuna in oil
- 1 tablespoon of salted capers
For 4 jars of 2.5 deciliters
- 50 g of anchovy fillets in oil
- 2 sprigs of mint
- 1/2 liter of white wine vinegar
- extra virgin olive oil
Hot peppers stuffed with tuna are one preserves to do in the summer. A recipe from the Calabrian tradition easy and perfect to enjoy all year round starter or a delicious side dish. Serve them accompanied by croutons of bread during an aperitif, they will be much appreciated.
You don’t need the classics for the preparation chili Peppers conical in shape but those round, red and however spicy. The filling includes in addition to tuna in oil, salted capers and anchovies in oil. A very tasty mix.
For the realization of the recipe take into account the rest times: after cooking the peppers must be left to dry for four to five hours, even better if all night.
Take care to properly sterilize the jars for your homemade preserves. To find out more, here are the suggestions of the Istituto Superiore di Sanità.
Discover also: How to cook chilli: properties, uses and recipes
OTHER TASTY RECIPES: Baked hot peppers with herbs and capers, Pickled peppers, Pressure cooker pickled peppers
How to prepare: Spicy peppers stuffed with tuna
- Execution
- average
- Preparation time
- 30 min
- Cooking time
-
40 min
- Rest time
-
4h – 5h
- Portions
-
4
How to prepare: Spicy peppers stuffed with tuna
To prepare the tuna-stuffed peppers, wash the peppers carefully and dry them. With a small knife remove the stalk and dig them out in order to eliminate the internal seeds. Rinse them in cold running water and transfer them to a saucepan with vinegar and half a liter of water.
Cook the peppers for 6 minutes from the start of the boil, drain and turn them over to dry on a clean kitchen towel. Rest times can range from a minimum of 4-5 hours to an entire night. Then rinse the capers, put them to soak in a bowl with warm water for 20 minutes, rinse them again and transfer them to a mixer. Add the drained tuna, anchovies, 3 mint leaves, washed and dried and blend until smooth.
Stuff the peppers with the prepared mixture and place them in sterilized jars. Cover them with oil up to at least one centimeter, close the jars and sterilize them again in a bain-marie, starting with lukewarm water, for 15 minutes from the start of boiling. Let the jars cool in the water and let them rest for a month before consumption.
After a month, enjoy your hot peppers stuffed with tuna.
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