Roasted Red Bell Peppers with Olive Oil & Garlic

I started to make these peppers while I was in college. By that time, I fell in love with everyday Spanish food, the one that is omnipresent in every tasca: tortilla española, camarones al ajillo, champiñones con jamón, manchego and jabugo and all those goodies they serve you when you go “de tapas”: not to have a whole meal but to sample many appetizers.

This is the perfect treat to have in the refrigerator and enjoy as an appetizer with a good piece of bread and a glass of wine or a cold beer. It used to be a classic every time I entertained while in Caracas.

I strongly recommend preparing this recipe at least three days in advance and keep it in the refrigerator, so the garlic infuses the olive oil and the sweet red peppers. You can keep it in an air tight container up to two weeks.

The color is just amazing. The peppers are sweet and smooth. You may want to discard the garlic, but if you leave it, you will get really spicy notes. Here is my recipe. I hope you like it!

Roasted Red Peppers with Olive Oil and Garlic | Ingredients for 1 cup
4 red bell peppers
2 Tbs. of olive oil
4 garlic cloves peeled and finely sliced
¼ cup of extra virgin olive oil
Coarse sea salt

Preheat the oven to 350°F. Cover a baking sheet with aluminum foil. Brush the peppers with 2 tablespoons of olive oil. Roast the peppers in the oven for 45 minutes, turning them from time to time. Take the sheet out of the oven and let cool down. Peel the peppers and take away the veins and seeds. Slice into strips and save them in a container with garlic, extra virgin olive oil and salt to taste.

To print the recipe click here.

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