So easy to prepare, but the real key is getting top quality roasted peppers. If you can find Navarrico Piquillo peppers from Spain then rejoice. They are expensive but the tin is jammed full so you will get several tasty dishes out of it.
Wine Suggestion: This dish works great with an extra dry and savoury Sherry and our pick is a dry Amontillado which is salty, savoury, nutty and yet with super low acidity it is a perfect balance to the sweet, smokey and piquant peppers.
Pimientos del piquillo aliñados (Marinated piquillo peppers) – serves 4
- 225g piquillo peppers (see above)
- 1 clove of garlic, thinly sliced
- 1 tbsp sherry vinegar
- 2 tbsp olive oil
- a handful of roughly chopped flat-leaf parsley
Drain the peppers and either leave whole or tear roughly. Toss with the rest of the ingredients, season with sea salt and black pepper, and leave to allow the flavours to come together for 30 minutes or so.
(Original recipe from Moro: The Cookbook by Sam & Sam Clark, Ebury Press, 2001.)