Flavorsome ‘Ensalada de pimientos’, a simply but delicious red pepper salad

What’s so special about red peppers? Let me tell you.

This peppers salad is not just any salad. The combination of Jerez vinegar, sliced peppers and poignant garlic create a very simply dish that booms in flavor. It’s not hard to make, perhaps too easy to eat.

If you plan on visiting Andalucía, Spain sometimes, order a tapas (small portion) of red peppers. Every province does them slightly differently and with a touch of originality, maybe an ingredient more or an ingredient less.

There are plenty of recipes that add tuna, onion, capers to the mix, but here’s a recipe for the traditional red peppers salad or Ensalada de pimientos as they call it in Spanish.

Note: this recipe serves for 4 people
Takes approximately 5 minutes to prepare and 15 minutes to cook.

Peppers saladIngredients

  • 3 spoon fulls of olive oil
  • 4 red peppers (3 pimientos rojos in Spanish)
  • 5 chopped garlic cloves
  • 2 teaspoons of fresh thyme
  • 1 teaspoon of Jerez vinegar
  • Salt and pepper (to taste)

 

Intructions

1. Wash your peppers, remove the seeds and cut them into strips.
2. Heat up olive oil in a pan and medium-high heat.
3. Add the peppers to your pan, lower the heat and dry for around 10-15 minutes, moving them/turning them around with frequency.
4. Once they have turned soft, add the garlic, thyme and fry for 1 -2 minutes more.
5. Add your Jerez vinegar and mix your ingredients so the flavors really blend together, for another minute or two.
6. Place your peppers on a plate and serve it either hot or room temperature.  In southern Spain we tend to eat it room-temperature, as a starter salad to the rest of our meal or as a cold tapa. Enjoy!

Ensalada-pimientos

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