Pickled Pimientos – Spanish Tapas

Ingredients for 2 servings:

• 3 m.-large bell pepper(s), red
• 2 garlic cloves
• 3 tbsp parsley, chopped
• 4 tbsp olive oil
• 2 tbsp sherry vinegar
• 1 pinch of sea salt

Instructions

Working time approx. 15 minutes; Rest time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

Simple, fast and sophisticated

Preheat the oven to the highest setting. Place the peppers on a baking sheet and grill for 15-20 minutes (depending on the oven), turning occasionally, until the skin turns black and blisters. This will give the peppers a special, sweet roasted flavor and soften them. Remove the peppers from the oven and immediately place them in a plastic bag, seal it, and wait for about 15 minutes. This will make the skin easier to peel off. While you wait, finely chop the garlic cloves and mix them with the chopped parsley, vinegar, and oil in a bowl. Make a small slit in the bottom of each pepper and add the juice to the marinade. Add a little salt. Skin and halve the peppers. Remove the stems and seeds. Using a sharp knife, cut the pepper halves into approximately 1 cm wide strips and place them in a small decorative bowl. Pour the marinade over the peppers and toss everything well. Cover and refrigerate, if possible, and serve at room temperature.