in Spain

Pickled peppers

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Ingredients for 4 servings:

  • 3 bell pepper(s), red
  • 300 ml olive oil
  • 2 tbsp vinegar (sherry vinegar)
  • 5 cloves garlic

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Tapas

Deseed the peppers and cut them into coarse strips, then peel them (leave them skin-side up in the hot oven until they blister, then remove and peel off the skin). Slice the garlic and mix with olive oil and sherry vinegar. Place the peppers in a small baking dish and drizzle with the oil mixture. Season with salt and pepper. Add sherry, if desired. Let stand for about half an hour. Very tasty, perfect for a Spanish evening.

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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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