Preparing pickled pepper or sili nga artem, coming from both kinds of pepper is the same. Both could be used as appetizer either ripe or unripe. The preparation of this appetizer is very simple. One has to gather fresh sili from the garden and put in a clean bottle/jar locally known as garafon. The pepper or sili is washed first and its water dripped for a while to remove excess water. This preserves the life of the pepper or sili. Thereafter, the pepper or sili is put in the jar or garafon. A cup of vinegar, preferably the native vinegar which is the silam na nipa or nipa vinegar, is boiled they give better taste and greater aroma. One teaspoon of salt is added to one pack of black pepper. As soon as the mixture is boiled, it is poured onto a bottle with pepper (sili). The pickled pepper (sili nga artem) cannot be used immediately after its preparation. The pepper (sili), mixed with all the other ingredients, is fermented for five days. After the 5th day, the mixture is ready for use.
The fermentation is an indispensable stage so as to bring out the best aroma and flavor of the appetizer. Family members partake in eating this appetizer as soon at they are served on the table.
