Friday, 10 August 2012

Pimientos de Piquillo (Garlicy Sweet Red Peppers)

This is a common tapas dish in Spain and is extremely easy to make. It can be served warm or cold and is amazing with fresh bread or even just on its own as a side dish.

You will need:

5 red bell peppers (go for organic if you can)
2-3 cloves of garlic
Extra virgin olive oil
A pinch of sugar
A drizzle of balsamic vinegar
Sea salt
A brown paper bag

Roast Your Peppers in the Oven:

Preheat your oven to 190 degrees Celsius
Wash your peppers
With a pastry brush, evenly coat the peppers in a light layer of olive oil
Lay them on a baking tray and place them in the oven.
They will take around 20 minutes to cook, but watch them closely. You want the skin to be slightly blackened and charred
Take your peppers out and put them in your brown paper bag so the steam helps to make the skin easier to peel off.
Once the peppers aren't too hot to work with, take them out and peel off the skin
Remove the tops, seed them and cut them in fours

Adding your garlic and oil:

Mince your garlic and add it to a bowl with the olive oil, sugar, salt and balsamic. Mix together
If you are serving your peppers cold, simply drizzle the mixture over your peppers and serve.
If you'd prefer it hot, in a small baking pan, place your peppers with the oil and garlic mixture and let it simmer until hot.

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