These fiery little orbs are perfect stuffed with our mix of tuna, anchovies and capers…

500g round chillies
4 anchovies
2 tbsp. capers
200g tuna in oil
250ml white wine vinegar
2 bay leaves
3 cloves
3 juniper berries
½ tbsp. dried oregano
1 tsp black peppercorns
250ml white wine
salt

Wash the peppers and remove the top using a sharp knife (and possibly wearing gloves!). Use a small teaspoon to carefully remove all seeds and ribs they may have.

Put the wine and vinegar in a pot with the spices and herbs and some salt, bring to the boil and blanch the peppers for 3 minutes. Drain and put the peppers upside down on a cloth or some kitchen paper to dry, possibly overnight.

Roughly chop the tuna, anchovies and capers with a knife, then quickly blend in a mixer, for approximately 5 seconds (you want to mix the ingredients without reducing to a cream).

Use a teaspoon to fill the peppers, trying to get rid of all air that could be trapped inside the peppers (less air helps in preserving for longer).

Put them in sterilized glass jars and fill with EVO oil to cover. Wait a few hours (the peppers will soak up some oil and you will need to add some more. Close the jars tightly and store in a cool dry place. Store for 2 weeks before opening. They can keep up to a year (if you resist).