A recipe for oven-roasted peppers, which are used in Spanish cuisine as a side dish to roast meat, fish or as a separate salad or tapas.
WHAT ARE ROASTED PEPPERS?
Roasted peppers are perhaps the most popular preparation of vegetables in Spanish cuisine. Often, vegetable sellers have a small oven for roasting peppers, and besides fresh goods, they also sell fragrant roasted red peppers.
WHAT ARE ROASTED PEPPERS SERVED WITH?
The use of roasted peppers is practically unlimited. They are most often mixed with oil and vinegar and used as a salad that comes to the table either as an appetizer or as a side dish to roast meat or to fried or baked fish.
WHAT ARE THE VARIANTS OF THE RECIPE?
The base of this dish are roasted peppers without skin. They are mixed with oil, normal wine vinegar or Jerez vinegar made from Sherry wine, sometimes chopped parsley and crushed garlic are added.
WHAT TO WATCH OUT FOR?
The preparation is very simple. Just be careful not to overcrowd the roasting pan, as the peppers will start to cook in their own juices.
RECIPE: PIMIENTOS ASADOS - ROASTED PEPPERS
INGREDIENTS:
- 1 kg of ripe red peppers - capsicum
- extra virgin olive oil
- salt
- flatleaf parsley
- garlic
METHOD:
- Preheat the oven to 220 degrees Celsius.
- Wash and dry the peppers. Place them on some baking paper, drizzle with olive oil, salt and cover the peppers with the oil so that they are coated on all sides.
- Bake the peppers for 50 minutes, after thirty minutes you can turn them over.
- Remove the peppers from the oven and let them steam for 5 minutes in a pot or bowl with a lid. Peel them and remove the seeds.
- Mix with 50 ml of olive oil, 1 tablespoon of vinegar, 2 tablespoons of chopped parsley and possibly half a spoon of crashed garlic.
- You can serve it as a side dish to meat or fish, as a separate salad or as a topping for bread.
