Ensalada de Pimientos Asados (Roasted Red Pepper Salad with Garlic and Olive Oil)
The Quirky Foodster Team
Ingredients
- Large red peppers — 6
- Garlic cloves, thinly sliced — 3
- Extra virgin olive oil — 80 ml (1/3 cup)
- Sherry vinegar — 1 tbsp
- Salt — 1/2 tsp
- Of fresh parsley, chopped — handful
Method
- Roast the peppers whole under a hot grill or over an open flame, turning occasionally, until the skins are blackened all over, about 20-25 minutes.
- Transfer to a bowl, cover with plastic wrap, and let steam for 10 minutes to loosen the skins.
- Peel off the charred skin, remove seeds and stems, and slice the flesh into strips.
- Arrange the strips on a plate and scatter with sliced garlic.
- Whisk olive oil, sherry vinegar, and salt, then pour over the peppers.
- Let marinate at least 30 minutes at room temperature, garnish with parsley, and serve.
Introduction: Roasted pepper salad is a fixture of Spanish home cooking, particularly in the south and east where peppers are grown widely.
Cultural Background: Roasted pepper salad is a fixture of Spanish home cooking, particularly in the south and east where peppers are grown widely. The smoky sweetness of fire-roasted peppers marinated in garlicky olive oil makes for a simple, deeply flavourful side or tapa.
Tips: Don't rinse the peppers to remove skin, as this washes away flavour — wipe with a paper towel instead.
Variations: Add anchovy fillets or a few capers for a saltier, punchier version popular in Catalonia.
Nutrition: Approx. 150 kcal, 2g protein, 10g carbohydrate, 12g fat per serving.
FAQs:
Q: Can jarred roasted peppers be used?
A: Yes, in a pinch, though fire-roasting fresh peppers gives noticeably better smoky flavour.
Q: How long does it keep?
A: Well covered in the fridge, up to 4 days, and flavour improves after a day.
- Large red peppers — 6
- Garlic cloves, thinly sliced — 3
- Extra virgin olive oil — 80 ml (1/3 cup)
- Sherry vinegar — 1 tbsp
- Salt — 1/2 tsp
- Of fresh parsley, chopped — handful
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