A traditional Calabrese snack, these tasty little morsels are a great addition to antipasti. Peperoncini tondi piccanti or spicy round chillies are in season between June and October, so make sure to look out for them at your local market! As they keep, it’s best to make a big batch, so feel free to double, triple or quadruple the recipe, just make sure you have plenty of old jam jars lying around.
25 peperoncini tondi piccanti (400g)
250ml white wine vinegar
50g tuna in oil
1 tbsp of capers
3 anchovies in oil
Olive oil to store the finished peppers
Start with prepping the peppers; if you’re sensitive to chilli make sure to wear gloves! Cut off the tops of the chillies, and remove all the seeds inside.
Put the water and vinegar in a pan and bring to the boil, add the peppers and boil for 4 minutes. Drain, then pop the peppers upside down on kitchen paper and leave to cool completely.
Mix the tuna, finely chopped capers and anchovies altogether (or blitz in a food processor) and taste for extra seasoning. Fill the peppers nice and compact.
Make sure to sterilise the jars before use, then pop in the peppers keeping them upright. Fill the with oil until the peppers are submerged. They are best consumed after a month, so be patient!