Thursday, 18 July 2013

Pimientos marinados

Roasted peppers are used in Spain a lot. As such, in salads, stuffed for Pimientos Rellenos or pureed for sauces. Roasting really brings out the sweetness of the veg. You can do it in the over under the broiler, but you probably want to do it an oven-proof dish as opposed to a parchment. That, you see, is a convenient way to set one's oven on fire... Or you can do it over gas flames, open fire or in a grill like this asbestos-fingered wonder in Torremolinos.

This makes 2 jars like the one in the photo (à 1/2 litre)

6 peppers
3/4 dl olive oil
1/4 dl sherry vinegar/ balsamico
2 cloves of garlic, finely chopped
1 heaped tbsp chopped parsley
1 heaped tbsp chopped basil
1 tsp pimento/ paprika powder
2 bayleaves
salt, pepper

Cut the peppers lengthways in two and place in an oven-proof dish. Roast in the oven (the cutside down) until the skin starts bubbling and turns dark. Remove form the oven/ grill and let cool (covered) until manageable. In the meanwhile mix the marinade my whisking the ingredients together.

Scrape the seeds out (if you didn't already do this before roasting) and pull the skin off. For some reason red ones are the easiest variety for this. Any blackened bits you can scarpe off, if desired, but do not rinse the peppers - that will just wash away sso much of the flavour and the natural oils that the roasting brings out.

Cut into slices and mix with the marinade. Cool and let the flavours come together - preferably until the next day. If you're not a fan of vinegar, you can omit it (or use a bit of lemon juice to give them just a little bit edge), but then you might want to add more seasoning/ herbs.

These can be served just the way they are as a tapa, as a side dish for grilled meats, in Saint Tropez salad or you could even layer these with potatos to give Tortilla Española a bit more colour and taste!

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