Spanish cuisine · Salads & Mezze

Ensalada de Pimientos Asados

Salad of roasted red peppers with garlic and olive oil – sweet and smoky.

Ingredients · for 4 servings

• 6 red peppers
• 3 garlic cloves
• 6 tbsp olive oil
• 1 tbsp sherry vinegar
• Coarse sea salt
• Parsley

Instructions

1. Roast the whole peppers at 200 °C for 45 minutes until the skins turn black.
2. Let them cool covered, then remove the skins and seeds.
3. Tear them into wide strips and collect the juices that run out.
4. Marinate with garlic, oil, vinegar and salt and scatter with parsley.