Pimientos Basque style

Ingredients for 4 servings:

• 500 g bell pepper(s), small (walnut-sized)
• 1 clove(s) garlic
• 2 tbsp olive oil
• Salt, coarse-grained, from the mill

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Vasco peppers

Heat the oil in a pan. Peel the garlic clove, slice it, and fry it in the oil until golden brown. Then remove the garlic from the oil and set it aside (you can use more garlic if you like). Wash the peppers, pat them dry, and add them to the hot oil. Fry them until the skin blisters and develop small black spots. Quickly salt the peppers. The best flavor is achieved by using coarse salt from a salt mill—about three turns. Place the peppers on small plates, distribute the garlic slices evenly on top, and serve hot. This is a very tasty and light appetizer that is quick and easy to prepare. Note: Peppers (Spanish for “pepper”) are very young green peppers. They are best when they are no larger than a walnut. They are especially delicious when the blossoms are still present.