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4
servingsMedium
Published 2013
Hold the peppers over a gas flame until blistered on all sides (or blister under a broiler). Transfer them to a closed container, such as a paper bag or a pot with a lid, and leave for about 30 minutes. Then peel, cut off the tops carefully and reserve, and remove the seeds. Immerse the raisins in a small bowl of water to plump.
Drain the anchovies. Chop together the anchovies, capers,
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