in Spain

Marinated peppers

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Ingredients for 2 servings:

  • 2 bell peppers
  • some olive oil
  • salt and pepper

Instructions

Working time approx. 15 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 15 minutes

Tapas

Wash the peppers, quarter them, and deseed them. Place them on a baking sheet and grill them on the top rack at 250°C. The peppers are ready when the skin blisters. It can/should be black. Place the hot peppers in a freezer bag and let them cool. The skin will then peel off easily (the more burnt, the better). Place the individual pieces in a baking dish, season with salt and pepper, and let them marinate in good olive oil for a few hours. Tip: Pointed peppers are particularly good; they don’t require quartering or deseeding.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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