Pimientos Asados Aliñados
Flame-roasted sweet red bell peppers peeled, sliced into juicy silken strips, and marinated with extra virgin olive oil, garlic slivers, and aged sherry vinegar.
Ingredients
- • 4 large thick-fleshed sweet red bell peppers
- • 3 tbsp top-grade extra virgin olive oil
- • 2 cloves garlic, thinly sliced
- • 1 tbsp Jerez (Sherry) vinegar
- • Flaky sea salt (Sal de Añana) and cracked black pepper
Preparation Steps
Roast whole red peppers over an open flame, barbecue grill, or in a 220°C oven for 30 minutes, turning until skins are blackened and blistered throughout.
Transfer hot peppers to a bowl and cover tightly with clingfilm or foil for 15 minutes. The steam loosens skins. Peel away charred skins, remove stems and seeds, preserving all the flavorful roasting juices.
Tear or slice peppers lengthwise into 1.5cm strips and place in a shallow dish with the reserved juices.
Toss with olive oil, sherry vinegar, sliced garlic, flaky salt, and black pepper. Let rest 30 minutes before serving at room temperature.