Marinated Peppers

• ¼ cup balsamic vinegar
• 1½ teaspoons kosher salt
• ½ teaspoon

Whisk the vinegar, salt, and pepper together in a small bowl until the salt is dissolved. Add the peppers and their liquid and toss to coat. Let marinate at room temperature for 2 to 4 hours or store in the refrigerator for up to 4 days.

Lay the pepper strips out flat on a large platter. Arrange the anchovy fillets evenly on top. Sprinkle with the petals from the chive flowers.