INGREDIENTS
for 4 medium jars No. 30 — 35 round red chillies, No. 30 — 35 almonds and as many capers, 2 glasses of clear vinegar, 4 cloves of garlic, parsley.
PROCEDURE
Remove the seeds from the chillies (put on rubber gloves!). In the meantime, boil a liter and a half of water with a little salt, add the vinegar. Dip the chillies, a few at a time, and boil them for a minute, take them out with a slotted spoon and let them dry, upside down. Fill each chilli pepper with an almond, a caper and some parsley. Place them in jars, clean and dry, with a clove of garlic. Fill with oil and, before closing them, wait until it has penetrated completely between the layers and inside the chillies. Store in a cool place.