Hot Stuffed Peppers with Anchovies

Long Hot Stuffing Peppers

Anchovies

Olive Oil

Vinegar

Garlic

Fresh Basil

The amounts will depend on how many jars of peppers you wish to make.

1 tin of anchovies fills about 4 peppers.

For each jar of peppers you will need to cover the peppers with ¾ part olive oil and ¼ part white vinegar.

Clean out the inside of the peppers.

Stuff each pepper with anchovies.

Place upright in mason jar.

Fill the entire jar to cover peppers with oil and vinegar.

Add whole garlic cloves. (About 7 cloves to a 24 oz. jar).

Add fresh basil. (About 8 leaves to a 24 oz. jar).

Close jar tightly and let stand for at least a month before using (do not refrigerate).

*These peppers will keep for at least a year.

They are delicious as an appetizer or on a sandwich or use in your favorite antipasto.

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