500 g round hot chilli peppers
200 g tuna in oil, drained
5 anchovies in oil
2 tbsps capers
3 juniper seeds
6 mixed peppercorns
250 ml white wine vinegar
250 ml white wine
Wash the chilli peppers and remove the stems. Using a pointed knife and small spoon, fully empty.
Pour the wine and vinegar into a saucepan. Add the spices and salt, and bring to the boil. As soon as the liquid starts to boil add the chilli peppers and cook for 4 minutes over a low heat.
Remove the chilli peppers and let them dry on a cloth or kitchen towel for a few hours, preferably overnight.
Make the filling by chopping the tuna, cpers and anchovies together. Using a small spoon carefully fill the chilli peppers.
Put them in sterilized glass jars making sure that the hole faces upwards.
Cover with oil then seal. Store in a cool, dry and dark place.
They will be ready to be eaten after 3 months.