Steps for Tuna-Stuffed Chili Peppers in Oil

• First, sterilize the jars.

  I recommend sterilizing the jars in the microwave by filling them halfway with water. Start the microwave, and when the water boils, turn it off, use an oven mitt to take them out, empty them into the sink, and let them dry upside down on a clean tea towel. Put the lids in a small pot full of water and bring to a boil, then drain and let them dry on the clean tea towel.

  If you don’t have a microwave, place them in a large pot with the lids, completely cover with water, bring to a boil and boil for 10 minutes. Turn off the stove and carefully remove them from the pot, placing them upside down on a clean tea towel until they are completely dry.

  Tip: We can buy specific jars for preserves or recycle old sauce or jam jars; glass jars are infinitely reusable! However, vacuum-sealed lids are single-use and must be replaced each time you want to make a new preserve.

• I saw them at the market, and they won me over immediately. Intense color, round shape, fleshy pulp, not too large in size.

  

• Start preparing the chili peppers by cleaning them.

  Put on disposable gloves, and if you don’t use them, be very careful not to rub your eyes. Start by rinsing the chili peppers.

• Then dry them and remove the top part where the stem is.

  Then, using a corer, gently remove the seeds, being very careful not to pierce the chili pepper.

  (I used a small spoon handle or a paring knife, remove the top part of the stem and all the seeds inside.

  A tip: To remove most of the spiciness, I recommend salting the chili peppers one by one internally and keeping them like this for 2/3 hours, turned upside down.

  If you want them very spicy, skip this step.

  

• After the time, wash them again.

  Then pour white wine and vinegar into a small pot.

  

• Blanch the chili peppers for one or two minutes.

  

• Drain them and let them dry upside down for a few hours, preferably overnight, to ensure they are really dry.

• Blend together the tuna, capers, green olives, and anchovy fillets.

  (Make sure the tuna is well-drained and the capers are washed of salt and squeezed).

  Blend until you create a smooth and homogeneous cream.

• Now you can fill them in two ways, either with a small spoon and patience one by one, or fill a piping bag.

  They need to be filled well without breaking them and without leaving air inside.

  

• Once they are all ready, carefully place them in a sterilized glass jar, leaving a little space from the threading of the jar.

  (I recommend using a press to ensure the chili peppers remain well under the oil and do not float to the top, staying uncovered). As shown in the picture.

  Now you can fill them with olive oil. Up to 1 cm from the rim.

  Wait a few hours before sealing them completely, allowing any air bubbles to rise, ensuring the product is not left uncovered, which would spoil it. If necessary, add more oil.

  Close with the lid, and let’s move on to boiling.

  

• Take a rather large pot and place one or more tea towels at the bottom, place the jars, spacing them with other tea towels so that they do not bump into each other while boiling, and fill with water.

  From the moment it starts to boil, count 30 minutes.

  Then turn off the stove and let them cool to create a vacuum seal.

  “Always follow the Ministry of Health guidelines.”

  

• To enhance the flavor of your stuffed spicy chili peppers, consume them at least one month after preparation.

  

• Enjoy your meal.