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.
- 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)
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!