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Pimientos Asados
Roasted Red Peppers
Fire-roasted red bell peppers, peeled and marinated in a simple dressing of garlic, olive oil, and sherry vinegar. This classic Spanish tapa is best served at room temperature and is even better the next day.
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- 6 Red bell peppers(Large, firm peppers)
- 4 cloves Garlic(Thinly sliced)
- 80 ml Extra virgin olive oil(Use a good quality oil for best flavor)
- 1 tbsp Sherry vinegar(Or red wine vinegar)
- to taste Salt(Fine sea salt recommended)
ðšâð³ äœãæ¹
- 1
Prepare the peppers for roasting. You can roast them under a broiler (grill), over an open flame on a gas stove, or in a very hot oven. For oven roasting, preheat your oven to 230°C (450°F). Place the peppers on a baking sheet lined with parchment paper or foil, or directly on the oven rack if using a gas broiler or open flame.
â±ïž 5 minutes - 2
Roast the peppers, turning them occasionally, until the skins are blackened and blistered on all sides. This indicates the flesh underneath is tender and smoky. This process typically takes 25-35 minutes in the oven, or about 10-15 minutes over an open flame, turning frequently.
â±ïž 25-35 minutes - 3
Immediately transfer the hot, roasted peppers to a heatproof bowl. Cover the bowl tightly with plastic wrap or a lid, or place them in a paper bag and seal it. Let them steam for at least 15-20 minutes. This steaming process loosens the skins, making them easier to peel.
â±ïž 15-20 minutes - 4
Once cooled enough to handle, gently peel the blackened skins off the peppers. They should slip off easily. Cut the peppers in half or quarters, remove the seeds and membranes, and discard them. Cut the peeled pepper flesh into thick strips (about 1-2 cm wide).
â±ïž 10 minutes - 5
Arrange the pepper strips in a shallow serving dish or on a platter. Scatter the thinly sliced garlic evenly over the peppers. Drizzle generously with the extra virgin olive oil and the sherry vinegar. Season with salt to taste.
â±ïž 5 minutes - 6
Allow the peppers to marinate at room temperature for at least 1 hour before serving. This allows the flavors to meld beautifully. They can also be refrigerated and brought back to room temperature before serving.
â±ïž 1 hour minimum
ð¡ ããã®ã³ã
- âFor the best flavor, make these a day ahead and refrigerate. Bring to room temperature before serving.
- âUse the highest quality extra virgin olive oil you can find; its flavor is prominent in this simple dish.
- âServe at room temperature as a tapa, side dish, or appetizer.
- âIf you don't have sherry vinegar, red wine vinegar is a good substitute.
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- Add a few oil-packed anchovy fillets, broken into pieces, along with the garlic.
- Stir in a tablespoon of capers for a briny kick.