Let’s cook!
First of all, wear gloves to handle the chillies (which are very spicy), so start by cutting the stem of each chilli, then digging out the inside with a paring knife or a fairly small knife in order to remove all the internal seeds.
Blanch the chillies
At this point, rinse them well under running water and blanch them for 3 minutes in a large pan in which you have brought the vinegar and water to the boil. Drain them with a slotted spoon and place them, with the opening facing downwards, on a work surface covered with a clean cloth so that they dry completely (it will take a few hours, or you can do this operation the day before).
Let’s prepare the filling
Pour the chickpeas into the food processor tofu, capers, extra virgin olive oil, salt and pepper and blend until you obtain a fairly smooth cream. Then add the olives and chop just enough to chop them up a bit, leaving them in small pieces anyway.
We fill the chili peppers
Using a teaspoon, fill each chili pepper well, then arrange them neatly in previously sterilized glass jars, cover with olive oil and leave to rest for at least an hour, so as to check that the oil level does not drop, and if necessary top up the jars where needed.
We keep the jars
At this point you can store your jars in the refrigerator for a week, or boil them in a large pot full of boiling water for 20 minutes, in order to sterilize them and create a vacuum: in this way you can keep them in the pantry for up to 6 months.
