Tuna and anchovy pickled bell peppers recipe And Books
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Tuna and anchovy pickled bell peppers recipe and books|
So you would like to know how to make Tuna and anchovy pickled bell peppers recipe! It is not hard, follow the steps below and enjoy your own creation. Check our books section as well!
tuna and anchovy pickled bell peppers
20 baby red bell peppers or very mild red chillies
500m1 white wine vinegar
400g canned tuna in olive oil drained 50g anchovies in olive oil drained
50g stoned green olives
3 tbsp capers rinsed or soaked in water for 20 minutes if using salted
1 clove garlic crushed
2 tsp chilli flakes (only if using bell peppers)
handful flat parsley leaves roughly chopped
virgin olive oil
balsamic vinegar to serve
Slice the tops off the peppers (or chillies) scoop out the seeds and ribs then place them in a pan with the vinegar and 700m1 of water.
Bring to the boil then bubble gently for 10 to 15 minutes until the peppers are just tender. but not on the verge of collapse then leave to cool a little in the vinegared water and drain after about 10 minutes.
Meanwhile put all the remaining
ingredients into a processor and blast adding enough oil to make a textured paste.
Use this to stuff each pepper (or chilli). Snug them together in a container or stack in a jar and cover with olive oil. Note: if you want to put these in a jar avoid hand contamination. Use tongs to handle the peppers once they`re cooked.
Will keep for a week if stacked into a preserves jar submerged in olive oil and refrigerated.
We truly hope you will like this American recipe, and enjoy your tasty Tuna and anchovy pickled bell peppers recepie. Check out these great recipe books and learn how to make Tuna and anchovy pickled bell peppers!
View Recipe Books - Tuna Recipe
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