Ensalada de Pimientos Rojos
This is a very simple but tasty salad dish that goes well with barbecues or can be eaten as a tapa. It is easy to prepare and doesn’t have many ingredients but must be done in advance as you have to roast the peppers before peeling them.
Serves 4 to 6 people
- 4 red peppers
- 1 clove of garlic, finely chopped
For the dressing
- 3 tablespoons of wine vinegar
- 6 tablespoons of olive oil
- black pepper
Either preheat the grill or the oven to 220C/425F (gas mark 7). Put the whole peppers in the hot oven or under the grill and roast or grill them for about 30 minutes until they are well charred. They should be turned over from time to time as they get charred.
Remove the peppers from the oven or grill, cover with a clean tea towel and leave them to cool. Covering with the tea towel is to make them easier to peel which you do once they are cool. Remove the core and the seeds, cut the flesh into long thin strips and mix with the garlic.
Mix the dressing ingredients together and pour over the peppers and garlic. Allow this to sit in the fridge for at least a couple of hours to absorb the flavours.