Antipasto - Aunt Elaine & Uncle Bob Cunningham

This is a holiday classic. Typically this salad is only served on Thanksgiving and Christmas. The recipe was passed down by Uncle Bob’s mother -Michalena.

ingredients

2 xx oz. jars of sweet peppers
1 xx oz. jar of green olives with pits
2 xx oz. jars of small green Spanish olives
2 xx oz. cans of black olives with pits
2 xx oz. cans of black olives without pits
2 xx oz. jars of roasted peppers
1 xx oz. jar of hot peppericini
1 clove garlic - minced
4 Large Onions - thinly sliced
1 head of celery - think sliced
1/4 cup of extra virgin olive oil
1/4 cup of red wine vinegar
1 xx oz. jar of anchovies

directions

Pull the sweet peppers apart and discard all seeds. Tear the peppers and place in a large stainless steel bowl. Add olives, hot peppericini, celery and roasted peppers. Mix ingredients with hands. Add onions and garlic. Add juice from anchovies, olive oil and vinegar. Add a little of the reserved juice from each jar of peppers and olives until the salad is approximately 3/4 covered. Mix again with your hands. Top with the anchovies and refrigerate at least 48 hours. Prior to serving remove anchovies and stir well. The antipasto should come to room temperature before serving - approximately 2 hours out of the refrigerator.