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Peperoni gialli, verdi al naturale

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LE CONSERVE DI CASA MIA

· 3 years ago

Si scelgono i peperoni di ottima qualità.
Tenendoli per il torsolo si passino alla fiamma, affinché abbrustolendosi si possa togliere con facilità la sottile buccia.
Si può tagliarlo in 4 parti o lasciarlo intero.
Si accomodano nei vasi di vetro e si chiudono ermeticamente.
Si passa poi alla sterilizzazione.

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