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Melange

Slow-Cooked Andalusian Peppers with Garlic and Olive Oil

This tapa is marvelous eaten with crisp toasts to support the silken pepper, and drizzle with lots of the garlicky pepper juices. For a more rambunctious starter, rub the toasts with raw garlic first. A plate of serrano ham and green olives would not be remiss with these peppers, nor with a glass of chilled Fino sherry.

3 red peppers, roasted and peeled, cut into bite-sized pieces

3 yellow peppers, roasted and peeled, cut into bite-sized pieces

15-20 cloves garlic, peeled, thinly sliced

3-4 Tbsp extra virgin olive oil

salt to taste

2 tsp balsamic vinegar, or to taste

Place the red and yellow peppers in a large, heavy frying pan with the sliced garlic and the olive oil over medium-low heat. Sprinkle them with salt. Cover and cook for about 20 minutes, adjusting the heat to very low. You want the peppers to stew, not fry.

Turn the peppers and garlic, cover and continue to stew for about another 20 minutes.

When the peppers are very tender, remove the cover and raise the heat to medium-high. Add the balsamic vinegar, cook a minute, then remove the pan from the heat. Add the wine vinegar. Pour the mixture into a bowl and let cool.

Taste and adjust the seasoning with salt and vinegar, as desired.

Serves 4.

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