1 hour 30 minutes

For two 17 Oz Jars:
Red hot round peppers, 17 Oz
White wine vinegar or white vinegar, 11 Oz
Water, 11 Oz
Vegetable oil or Extra virgin Olive oil, 17 Oz

For the filling:

Tuna in Olive oil, 11 Oz
Capers preserved in Salt, 2 tablespoons
Anchovy fillets Preserved in Oil, 6
A Few sprigs of Fresh Thyme


Clean peppers by removing the top and the seeds. Boil vinegar and water and blanch peppers in batches for a few minutes. Lay them upside down on a clean cloth and let them dry overnight.
Wash the jars with hot soapy water, then dry them in the oven at 120°C for at least half an hour.
Filling: drain the tuna, put it in the mixer adding the other ingredients, discarding the thyme sprigs and taking only the small leaves, then blend until the mixture is combined but not too smooth. Fill the peppers with the aid of a teaspoon and press the stuffing with a finger. Do not overfill the chilies because the filling may leak out once they are submerged in the oil and this will make the oil cloudy.
Cover with the oil and let rest for a couple of hours to allow the oil to penetrate into every crevice. If necessary top up with a little more oil until the chilli peppers are completely submerged.
Close the jars and place them in a large pot, cover with cold water and bring to a boil. Simmer for about 15 minutes then turn off the heat and let the jars cool in the water. Once cool, dry the jars and store them in a cool dark place.

Thanks to: Il Deborino