Sicilian-Style Peppers

Ingredients

• 2 kg bell peppers (red and yellow)
• 10 garlic cloves
• 1 Shallot
• 1 anchovy fillet (in salt)
• 0.333 bunch basil
• 6 tbsp Olive oil
• 4 tbsp Lemon juice
• Salt
• Pepper
• a pinch chili flakes

Instructions

1. 1.

   Preheat the oven to 270°C fan grill.

2. 2.

   Wash, clean, halve, seed, remove white skin and cut peppers into strips. Place skins up on a baking sheet and bake on the second rack until skins blister black. Remove from oven and peel off skins. Cut flesh into fine strips. Peel garlic and finely mince; peel shallot and slice into thin rings. Rinse anchovy fillets under running water to remove salt and drain. Wash basil, shake dry, pluck leaves and finely chop. Heat oil in a small pan, add anchovies and fry for about 3 minutes, then mash with a fork. Add garlic and shallots, sauté briefly, add peppers, heat through and turn off the stove. Let stand for 15 minutes. Mix basil, lemon juice, salt and pepper; add to sauce and taste again. Reheat once more, pour hot into jars and seal tightly.